Baden Wedding Knöpfle – the real Baden answer to Spätzle

Ingredients for 4 servings:

• 500 g flour, smooth
• 5 eggs
• some milk
• 1 tbsp oil
• 2 pinches of nutmeg
• 2 tbsp salt
• 1 tsp, levelled sugar
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, addictive side dish or main course, filling, affordable, varied

Mix the flour with the egg, salt, sugar, oil, a little milk, and grated nutmeg. Add enough milk to make a very thick (tough) dough. Let the dough rest for 10 minutes (it can also be kept refrigerated for several hours). Bring a tall saucepan, no more than 1/3 full, of salted water to a boil. Using a spatula, scrape or press the tough dough in portions through a Knöpfle sieve into the boiling water. Let each squeegeed portion of dough boil for about 5 minutes, until the swollen, cooked Knöpfle float to the surface. Using a slotted spoon or similar, scoop out the finished portion and refresh briefly in cold water. – Next portion! If you like, add a little butter before serving. Tips: The variations of Knöpfle as a side dish to sauces, soups, or as a main course are endless. They are also ideal for stir-fries, whether seared or baked, with or without cheese, egg, vegetables, etc. Knöpfle can be flavored with almost any dish, salad, or vegetable by adding spices (curry, chili, paprika, etc.), herbs (wild garlic, tarragon, basil, etc.), tomato paste (red), spinach (green), or, for example, finely chopped salmon passed through a fine sieve. Leftover Knöpfle are easy to freeze. Defrost as needed, reheat briefly in a little hot salted water, strain, and serve.