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Schwäbische (Dinkel) Knöpfle | Bake to the roots

Swabian Knöpfle (Egg Noodles)

  • Author: Bake to the roots
  • Prep Time: 00:20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Germany


Simple and easy egg noodles from the south of Germany aka. Knöpfle. 



14 oz. (400g) spelt flour (T630)
1 tsp. salt
4 medium eggs
7.4 fl. oz. (220ml) sparkling water
12 tbsp. butter


1. Add the spelt flour and salt to a large bowl and mix. Add the eggs and sparkling water and mix until you get a very sticky and stretchy dough. The dough should develop bubbles when you mix it and run very slowly from a spoon when lifted. Let rest for about 10 minutes.

2. Add water with some salt to a large pot and bring to a boil. Prepare a bowl with cold water and place next to the pot. As soon as the water is boiling place a spaetzle grater* on top of the pot and spread a small amount of dough on top of it – the dough will go through the small holes in the grater and drop into the boiling water. As soon as the noodles come up to the top again take them out with a slotted spoon and transfer to the bowl with the cold water, then let drain in a sieve. Repeat until all dough has been used.

3. Add the butter to a large pan and melt. Add the Knöpfle and heat up (do not fry them). They go well with stew or pot roast. You could also make cheese spaetzle with this recipe.


Enjoy cooking!

Keywords: Knöpfle, Swabian, pasta, noodles, Germany