📝 About This Recipe
Hailing from the heart of Southern Germany, Schwäbische Knöpfle are the charming, rounder cousins of the classic Spätzle. These 'little buttons' are prized for their dense, chewy texture and their incredible ability to soak up rich gravies and melted cheese. Made with an abundance of fresh eggs and high-quality flour, they represent the ultimate German comfort food—simple, rustic, and deeply satisfying.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (high-quality, sifted)
- 50 grams Fine semolina (Spätzlemehl) (adds a pleasant bite or 'al dente' texture)
- 5-6 pieces Large eggs (at room temperature)
- 50-100 ml Sparkling mineral water (use as needed for dough consistency)
- 1.5 teaspoons Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
Cooking & Finishing
- 4-5 liters Water (for boiling)
- 2 tablespoons Salt (for the pasta water)
- 3 tablespoons Unsalted butter (for tossing after cooking)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, fine semolina, sea salt, and freshly grated nutmeg until well combined.
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2
Create a well in the center of the flour mixture. Crack the eggs into the well and add about 50ml of the sparkling mineral water.
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3
Using a sturdy wooden spoon (ideally one with a hole in the middle), begin incorporating the flour into the eggs, stirring in a circular motion.
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4
Beat the dough vigorously by hand. This is the 'beating' stage where you incorporate air; lift the dough with the spoon and slap it back down into the bowl.
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5
Continue beating for about 5-10 minutes until the dough is smooth, elastic, and starts to form large air bubbles that make a 'popping' sound.
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6
Check the consistency: the dough should be viscous and slow-moving. If it's too stiff, add a splash more mineral water; if too runny, add a tablespoon of flour.
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7
Cover the bowl with a damp cloth and let the dough rest at room temperature for 15-20 minutes to allow the gluten to relax.
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8
While the dough rests, bring a large pot of water (at least 4 liters) to a rolling boil and add the 2 tablespoons of salt.
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9
Prepare a 'Knöpfle' press or a large-holed colander/sieve. Dip the tool into the boiling water briefly so the dough doesn't stick to it.
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10
Work in batches: place a portion of the dough into the press or over the sieve and push it through into the boiling water to form small, round 'buttons'.
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11
The Knöpfle are done when they rise to the surface of the water, which usually takes only 1-2 minutes.
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12
Use a slotted spoon to scoop the floating Knöpfle out of the water and transfer them briefly into a bowl of warm water to rinse off excess starch, then drain well.
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13
In a large skillet, melt the butter over medium heat until foaming. Add the drained Knöpfle and toss gently for 2 minutes to coat and heat through.
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14
Garnish with freshly chopped parsley and serve immediately while piping hot.
💡 Chef's Tips
For the most authentic texture, don't over-process the dough in a machine; the hand-beating method introduces unique air pockets. If you don't have a Knöpfle press, a flat cheese grater with large holes works perfectly as a substitute. Using sparkling water is a traditional secret—the carbonation helps lighten the otherwise dense egg dough. Always ensure your cooking water is at a 'rolling boil' before adding the dough, otherwise the dumplings may clump together. To store, toss them in a little oil and refrigerate; they actually taste even better when pan-fried the next day.
🍽️ Serving Suggestions
Serve as a classic side dish to 'Zwiebelrostbraten' (Swabian roast beef with fried onions) and plenty of rich gravy. Transform them into 'Kässpätzle' by layering the hot Knöpfle with grated Emmentaler and Bergkäse cheese and topped with caramelized onions. Pair with a crisp German Riesling or a cold Hefeweizen beer to cut through the richness of the butter and eggs. Serve alongside a creamy mushroom ragout for a hearty vegetarian main course. Accompany with a simple 'Beilagensalat' (side salad) featuring a bright apple cider vinaigrette to balance the meal.