John Myers
Buckwheat Knöpfle
The perfect buckwheat knöpfle recipe with a picture and simple step-by-step instructions.
- 125 g Whole wheat buckwheat flour
- 125 g Spelled flour
- 0,5 tsp Salt
- 1 tbsp Sunflower oil
- 2 Eggs
- 100 ml Water cold
- Since buckwheat is a so-called “pseudo-grain” and does not contain any gluten-protein like conventional grain, it cannot be used pure for baked goods or pasta. You always have to add some wheat, rye or spelled flour.
- Put the flour in a bowl and make a well in the middle. Beat the eggs in this, pour in oil, salt and water and stir everything with a wooden trowel – working from the outside inwards – until a smooth, creamy, shiny dough is formed. Then beat this vigorously several times so that light bubbles form. Let rest for about 30 minutes. If the dough is still too firm and not really smooth, stir in a little more cold water in tiny portions and gradually whip in again.
- In the meantime, wrestle enough water to boil in a large saucepan. Salt well. Beat the dough vigorously again and then scrape it in portions into the boiling water using a Knöpfle plane. Let simmer for 1 minute. When they swim to the surface, lift them out of the water, put them in a colander, drain them. Process one portion at a time until the batter is used up.
- When all the knöpfle are ready, either process them immediately and toss them in brown butter before serving, or – drained well – put them in a bowl and toss them in a little walnut oil so that they don’t stick together. This way they can cool down and be further processed later.
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