Knoepfle- oder spaetzleteig (basic spaetzle d
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Knoepfle- oder spaetzleteig (basic spaetzle d
  Pasta    German    Basics  
Last updated 6/12/2012 12:46:19 AM. Recipe ID 6532. Report a problem with this recipe.
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      Title: Knoepfle- oder spaetzleteig (basic spaetzle d
 Categories: Pasta, German
      Yield: 4 Servings
 
    500 g  Flour (4 1/2 cups less 1
           -Tbsp)
      5    Eggs
      1 c  Water
           Salt
 
  Combine all ingredients and stir until the batter is smooth. One part
  at a time, force through a spaetzle shaver and let drop straight into
  boiling water.  As soon as the spaetzle rise to the surface, remove
  them with a slotted spoon and rinse in warm water.
  
  In olden days, the spaetzle dough was forced through a three- legged
  sieve, by means of stirring.  This resulted in the so- called
  'Knoepfle' (little buttons).  Another method - more common in the
  Wuertemberg area - is to put the dough on a wooden board and scraping
  off small slivers of dough, which then results in elongated spaetzle,
  similar to the ones produced by a spaetzle press.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted 




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Recipe ID 6532 (Apr 03, 2005)

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