Swiss Kneffle (Swiss Noodles Aka German Spaetzles)

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“This authentic recipe came to me from a sweet, elderly German lady whose son is a 3rd generation "Wurstmacher" & owns a meat market in a small west-central Wisconsin town. She suggests that it is best to make the batter several hours ahead, This gives the batter time to soften & for any lumps to dissolve. Prep & cook times are approximate.”
3hrs 30mins

Ingredients Nutrition


  1. Sift together the flour, salt & baking powder.
  2. Beat the eggs well.
  3. Gradually add the flour mixture a little at a time until well mixed. Batter will be stiff.
  4. Add the milk, a little at a time until batter is smooth. The batter should be the thickness of pancake batter.
  5. Fill a large kettle with water & bring to a boil. The water should be heavily salted.
  6. Carefully, tip the bowl over the kettle & using a butter knife, cut the batter into the salted water. (NOTE: You can also press the batter through the holes of a colander with the back of a spoon.).
  7. Cut or press through a few at a time until they float to the top.
  8. Remove noodles with a slotted spoon onto an oven-proof platter. (You can keep them warm in a 250° oven until finished.).
  9. Repeat steps 7 & 8 until batter is all gone.
  10. When done, pour melted butter over the top. Top with some bread crumbs, if desired. These are great when mixed with sauerkraut, too!
  11. ENJOY!

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