Best 7 Swiss Spaetzle Very Easy Homemade Noodle Recipes

SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
• Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.

KNOEPFLE (SPAETZLE)

Steps:

• Beat eggs and about 1 cup milk in an electric mixer fitted with the paddle attachment. Add 2 cups flour and mix for a minute, then add the remaining flour. The batter will be very thick. Add about 1 cup more milk and beat until glassy and thick. It's the right consistency when it takes 4-5 seconds to drip off a wooden spoon. If it's too thin, add some additional flour. If it's too thick to drip, add more milk.
• While you're mixing up the dough (or after, it's okay if the dough sits), chop your onions to small dice. Melt butter in a frying pan and cook the onions until translucent, but don't caramelize them. Set aside. (If you don't want to serve with onions, skip this step, but you'll still need the butter.)
• Meanwhile, begin boiling your water. It is best to use a large stock pot that has a nested colander. Once water is boiling, add approximately a cup of batter to the spaetzle press and slowly slide the press back and forth to create your knoepfle. Watch for the knoepfle to float to the top of the water, stir to get any that are stuck on the bottom to float, then boil for an additional one minute (after they are all floating). Strain and place into a large bowl. Bring water back up to a boil between batches.
• Once adding a batch to your serving bowl, add either some of the onions or 2 tablespoons of butter. Stir so they don't stick together.
• Serve with the sauted onions, extra butter, gravy, and Swiss or parmesan cheese.
• These freeze well if you have leftovers.

SPAETZLE (NOODLES)

Steps:

• Sift flour, salt and nutmeg together in a bowl.
• Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
• Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
• Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
• Cook noodles in the water about 5 minutes or until they rise to the surface.
• Lift noodles out and drain on paper towels.
• Brown noodles in melted butter over low heat.

SPAETZLE

Steps:

• In a medium mixing bowl, combine flour and salt.
• Whisk together milk and eggs, then combine with flour & salt until you have a sticky, thick batter. If the mixture is still to dry, you can add up to 1/4 c extra milk.
• Extrude the batter through a spaetzle maker into boiling salted water. Cook for about 5 minutes or until all the spaetzle floats.
• Drain and serve tossed in bread crumbs (optional).
• For breadcrumbs- melt butter in a small skillet or fry pan and add bread crums, stir occasionally until crumbs are browned and smell toasty.
• Soup version- extrude spaetzle directly into boiling soup.

SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)

Steps:

• Heat water in a big pot for cooking.
• Meanwhile mix flour, eggs, milk, water and salt together with a blender.
• Let rest 5 to 10 minutes and mix briefly.
• Add salt to the boiling water.
• Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
• When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
• You can prepare colorful spaetzle if you add to the dough:.
• for red some tomato concentrate;.
• for yellow 1 teaspoon turmeric powder;.
• for green 1/2 cup mashed spinach;.
• for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
• And so on....

SWISS CHEESE SPAETZLE

Steps:

• Fill a large pot of salted water to a boil.
• Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
• For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
• Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
• Once the dumplings float on the water, take them out as they are done.
• Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
• Season with salt and pepper and sprinkle some parsley on top.

SPAETZLE

Steps:

• Mix the flour eggs & salt together (use your blender).
• Slowly add the water until the dough is smooth, but not stiff.
• (If large eggs are used then use a little less water).
• Continue to blend the dough until it has enlarged in size.
• Heat a pot of salted water to boiling add a tbsp oil.
• Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
• Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
• N>B> If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
• Boil the same as with the spaetzle grater.
• Enjoy.