{"id":14185,"date":"2018-11-13T04:38:10","date_gmt":"2018-11-13T04:38:10","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/11\/13\/spaetzli-chnoepfli\/"},"modified":"2024-11-15T12:31:18","modified_gmt":"2024-11-15T04:31:18","slug":"spaetzli-chnoepfli","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/11\/13\/spaetzli-chnoepfli\/","title":{"rendered":"Spaetzli\/Chnoepfli – Swiss Pasta Dumplings"},"content":{"rendered":"\n

Spaetzli\/Chnoepfli ist alles das selbe, nur die Form variert manchmal. Spaetzli haben normalerweise eine laengliche Form, Chnoepfli sind kleine runde “Hosenknoepfeartige” Form. Woher sie stammen, weiss man nicht wirklich. Heute sagt man, sie stammen aus Deutschland\/Schwaben, aber anscheinend wurden sie schon im Mittelalter in der Schweiz, in Ungarn und auch Oesterreich hergestellt.<\/p>\n\n\n\n

Meine Familie dreht am Rad, wenn’s um Spaetzli geht. 1 Portion reicht nie! Also mache ich meist die doppelte Portion, damit sie dann am naechsten Tag die Reste aufbraten koennen. Die sind dann nochmals so gut!!! Es lohnt sich wirklich, doppelte Portionen zu machen, denn man kann sie leicht einfrieren. Einfach gekocht in Plastikbeutel abfuellen und einfrieren. Nach dem Auftauen braten.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

Spaetzli are small pasta dumplings, very famous in Switzerland, South Germany, Austria and even in Hungry. The origin is not clear but one knows that they existed already in the Middle Ages. Served with a sauce or just with cheese they are delicious!<\/em><\/p>\n\n\n\n

When my family sees Spaetzli they go absolutely crazy. So, I usually have to cook two portions. Even if you do not need so much it is advised to make a double portion as you can avoid the mess, and they are easily freezable. Just defrost them and fry them up.<\/em><\/p>\n\n\n\n

\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n\n

Fuer 4 grosse Portionen:
450 g Mehl
1 Prise Salz
3 Eier
Milch und Wasser, die Menge ergibt sich beim Mischen<\/p>\n\n\n\n

Mehl in eine Schuessel geben und mit dem Salz mischen. Die Eier in die Mitte geben und mit einer Holzkelle gegen den Uhrzeiger mischen. Nun nach und nach etwas Milch zugeben und mischen, dann etwas Wasser und wieder Milch, bis der Teig etwa so reisst, wie ein Ruehrkuchenteig.<\/p>\n\n\n\n

Sobald der Teig eine gute Konsistenz hat, muss mit der Kelle Luft reingeschlagen werden. Je mehr desto besser. Den Teig also solange schlagen, bis er Blasen wirft.
Nun werden die Spaetzli gekocht in heissem Salzwasser. Dazu benuetze ich die Kartoffelpresse. Man kann auch ein Spaetzlesieb benuetzen oder so wie ich frueher, einfach eine Raffel, wo man den Teig durchdrueckt.
Die Spaezli sind gekocht, wenn sie obenauf schwimmen. Mit der Schaumkelle abschoepfen und mit Kaese servieren. Dazu passt alles was Sauce hat.<\/p>\n\n\n\n

*************<\/p>\n\n\n\n

For 4 generous portions:<\/em>
450 g Flour<\/em>
1 pinch of Salt<\/em>
3 Eggs<\/em>
Milk and Water, the amount depends on the flour<\/em><\/p>\n\n\n\n

Mix flour and salt together and add the eggs. With a wooden spoon mix anti clockwise. Then add some milk and mix, then add water and mix, add again some milk and so on until the dough is as smooth as a cake dough.<\/em>
Now you have to beat air into the dough; with the wooden spoon beat the dough until it is all bubbly.<\/em>
Then cook the dumplings in boiling salted water. I use a potato press, but you can use the special Spaetzli press or even a grater, like I used before.<\/em>
The dumplings are cooked when they float on the water. Take them out and serve them with grated cheese.<\/em>
Or served them with creamy meat in sauce.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n\n
\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n\n
\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n\n
\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n\n
\"Spaetzli\/Chnoepfli\"<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Spaetzli\/Chnoepfli ist alles das selbe, nur die Form variert manchmal. Spaetzli haben normalerweise eine laengliche Form, Chnoepfli sind kleine runde “Hosenknoepfeartige” Form….<\/p>\n","protected":false},"author":5,"featured_media":163424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,85,1280,44,6,77,228],"tags":[82,88,50,67,83,229],"class_list":{"0":"post-14185","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-eggs","10":"category-europa","11":"category-main-dishes","12":"category-pasta","13":"category-switzerland","14":"category-spaetzli","15":"tag-beilage","16":"tag-eggs","17":"tag-main-dish","18":"tag-pasta","19":"tag-switzerland","20":"tag-spaetzli","21":"post_format-post-format-gallery"},"yoast_head":"\nSpaetzli\/Chnoepfli<\/title>\n<meta name=\"description\" content=\"Spaetzli\/Chnoepfli, beides ist eigentlich aus dem selben Teig gemacht, 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