Switzerland: Swiss-style Knepfle Pasta
Knepfle is originally from Alsace in France, but it is also eaten in Switzerland, in particular in the Jura region, which borders Alsace.
You can buy them at the supermarket, but they’re much better when you make them at home.
Swiss-style Knepfle Recipe
Ingredients3 1/3 to 4 1/10th cups unbleached white flour 3 eggs 2 cups milk About 1/2 cup water 3 large pinches of salt 1 oz. butter Large pan of water for boiling knepfles Coarse sieve with large holes
- Put eggs into a bowl. Add milk, water and a pinch of salt. Beat with wire whip.
- Little by little, use wire whip to add flour until a heavy dough is formed. The dough should fall naturally off the whip.
- Let dough rest for 30 to 60 min.
- When time is almost up, bring large saucepan of water to boil. Add 2 pinches of salt.
- Heat an oven dish large enough to hold all the knepfles.
- NOTE: The hard part: Real pros push the dough through a coarse sieve, but this can be a bit tricky. If this is your first time making knepfles, I suggest that you drop the dough by teaspoons the first time, and try using a sieve the next time. Make sure you have a sieve with large holes before trying this.
- Leave water to boil gently and start dropping teaspoons of dough into water, in several goes.
- Let knepfles poach until they rise to the surface. This should take about 15 minutes.
- Use a slotted spoon to remove them. Do this carefully so they don’t fall apart. Drain well. Place in heated oven dish.
- Do this in steps, until all the dough is used up.
- To serve, over medium to medium high heat, melt butter in a frying pan (butter should be sizzling).
- When hot, add dry knepfles and brown, carefully turning them from time to time. Cook until browned, about 15 minutes.
- Serving: There are many ways to serve knepfles: plain, with cream or bacon bits, or with other sauces.