Homemade Spätzli and Chnöpfli — Dough in 5 Minutes
Yvonne Ammann VegetarianPer 100 g flour, one egg and 0.5 dl milk. Beat the dough until it bubbles, rest 15 minutes, press through a spätzle sieve into boiling salted water. When they float, they are done. Tossed in butter as a side, or baked under cheese as Chäschnöpfli.
Fresh Spätzli are a completely different thing from the chilled-aisle ones, and the dough literally takes five minutes. The only thing you need to know is how firm it should be. Too thin and they fall apart in the water; too thick and they turn chewy. It is right when it tears off the spoon and blisters when you beat it.
Ingredients
- 400 g Flour
- 4 pieces Eggs
- 2 dl Milk
- 1½ tsp Salt
- Nutmeg
- 3 tbsp Butter
- ½ bunch Parsley
Method
- 1
Beat the dough
Beat the flour, eggs, milk, salt and nutmeg in a bowl with a wooden spoon into a smooth, thick dough — 2 to 3 minutes hard, until it blisters. The beating is what makes the Spätzli light.
- 2
Rest
Leave the dough covered for 15 minutes. The flour swells and the dough evens out. Meanwhile bring a large pot of salted water to the boil.
- 3
Make the Spätzli
Press the dough in batches through a spätzle sieve or a ladle with large holes into the rapidly boiling water. Or scrape off a wet board with a wet knife — that gives longer, more rustic Spätzli.
- 4
Cook
As soon as the Spätzli float, they are done — after 1 to 2 minutes. Lift out with a slotted spoon, drain briefly, next batch.
- 5
Toss
Let the butter foam in a pan and toss the Spätzli until they take on a little colour. Serve with chopped parsley — or with grated cheese and fried onions as Chäschnöpfli.
Tips
- Toss cooked Spätzli with a little oil and they will not stick. They keep two days in the fridge and three months in the freezer — straight from frozen into the hot buttered pan.
- For Chäschnöpfli: layer the Spätzli with 200 g grated Gruyère or Appenzeller in a gratin dish, bake 10 minutes at 200 °C, top with onion rings fried in butter. Apple sauce alongside.
- A spätzle sieve costs about 15 CHF at Migros or Coop and pays for itself the second time. The ladle-with-holes method works just as well, though.
What can I substitute?
Makes the Spätzli even lighter and is the lactose-free option. The flavour is a little more neutral.
Nuttier and more filling. More than a quarter wholemeal makes them heavy.
If you run short of eggs. The Spätzli come out a little paler and softer but still work.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How firm should Spätzli dough be?
Thick but flowing: it should tear off the spoon slowly in thick strands. If it pours like pancake batter, it is too thin — add a spoonful of flour. If it stands up, it is too thick — add a splash of milk. For the sieve it can be a little softer than for the board.
What is the difference between Spätzli and Chnöpfli?
Only the shape. Chnöpfli are round and short — they come from the sieve or holed ladle. Spätzli are longer and scraped off a board. The dough is exactly the same.
Can I freeze Spätzli?
Yes, cooked and tossed with a little oil, in portion bags. They keep three months. To reheat, tip frozen into a pan with butter and toss 5 minutes.
What goes with Spätzli?
Anything with a sauce: Zürcher Geschnetzeltes, goulash, beef stew, mushroom cream sauce. As a main with cheese and fried onions plus apple sauce — the classic children's meal.
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