There are two types of homemade Swiss pasta, they’re called Spätzli and Knöpfli. They’re both made of the same dough and both are used for the same meals. The only difference is that the dough is pressed through a sieve for the Knöpfli, and cut by hand on a chopping board for the Spätzli. Here are the instructions for making the Knöpfli. If you want to learn how to make Spätzli, go to our recipe here (link coming this week). For an overview of all our Knöpfli and Spätzli recipes, go here (link coming this week).
Knöpfli recipe for 4 people
- 300g Knöpflimehl (2 cups) or plain white flour (2.5 cups)
- 1.5 tsp salt
- 3 eggs
- 1.5dl (5 fl oz) milk-water (roughly 3/4 water, 1/4 milk)
Put all ingredients into a bowl and mix with a whisk or an electric mixer until the dough looks smooth. Let it rest at room temperature for 30 minutes.
In a pan, bring 2-3 litres of water and a little salt to the boil. Once it’s boiling, press dough through the sieve and cook for 3-5 minutes. Drain the Knöpfli, add some butter, let it melt and mix.