Author Topic: Swiss - Knopfli Or Spatzli Or Hornli - Tiny Dumplings  (Read 908 times)

Olga Drozd

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Swiss - Knopfli Or Spatzli Or Hornli - Tiny Dumplings
« on: October 29, 2010, 07:13:10 PM »
Swiss - Knopfli Or Spatzli Or Hornli - Tiny Dumplings

These are tiny dumplings and most popular form of pasta in German-speaking Switzerland. Hornli means little horns, Knopfli little buttons and Spatzli little sparrows. All are make from the same dough, but Knopfli are made by pressing the dough through a metal colander or a special sieve, whereas Spatzli and hornli are spread on a wooden board and snipped off in tiny pieces. All are served with butter and grated cheese, with gravy, or with any sauce suitable for pasta or rice.  The Swiss serve them with meats instead of potatoes, or cooked directly in consomme. I made Spatzli and used 3 cups unbleached flour.  *I used about 1/2 cup of dough on the board and spread dough thinly with wet fingers . It's easier to spread the dough this way I find. Rinse the board each time you use it.


2 1/2 to 3 cups all purpose flour
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup water

3 quarts rapidly boiling salted water to cook dumplings

Pepper to taste
1/2 cup butter, melted
2/3 cup grated Parmesan or Swiss cheese

Sift the flour with the salt.  Mix the eggs with 1 cup cold water.  Stir eggs gradually into the flour, beating until smooth. Let stand for 30 minutes.

TO MAKE HORNLI, use 2 1/2 cups of the flour.  Press the dough through a colander into the boiling water.  Cook for 3 minutes or until tender.  When the Hornli rise to the surface, remove them with a slotted spoon, drain them and place on a hot serving dish.  Season with pepper.  Pour the butter over them, sprinkle with cheese, and toss.

TO MAKE SPATZLI, use 3 cups of flour. Dampen a small cutting board with water.  *Put 1 cup of the dough on it and smooth it thin. With a sharp kitchen knife, cut little strips of dough and scrape into the boiling water.  Dip the knife several times in the water to prevent sticking.  Cook and serve as with Hornli.

NOTE:  Since flours absorb liquids differently, it is impossible to give absolutely foolproof quantities.  It is best to have a trial run first.  If the dough is too thick, it can be made softer with the addition of a little more water--add very little at a time and beat well. Conversely, the dough can be stiffened with a little more flour.  The softer the dough, the lighter the end result, but the dough must be firm enough not to disintegrate in cooking.  All this sounds far more complicated than it is.  As with pancake batter, one gets a feeling for the consistency of the dough after making it a few times.


« Last Edit: November 27, 2011, 01:44:14 PM by Slavko Drozd »