Knöpfle 500g - Swabian Egg Noodles

Enjoy the comforting taste of traditional Swabian cuisine with these easy-to-cook Knöpfle egg noodles, perfect for creating hearty, authentic German meals.

What is it?

Knöpfle is a classic German pasta that originates from the southern region of Swabia. It has gained popularity across Austria, Liechtenstein, and Switzerland. This variant of the well-known spaetzle noodles is essential in many beloved recipes throughout the Alps.

These versatile noodles are expertly made following a traditional recipe with premium durum wheat semolina and farm-fresh, free-range eggs sourced from the local countryside for an intense golden hue and rich flavour.

The knöpfle is certified GMO-free and also free from additives and preservatives.

How can I use it?

• Prepare Käsknöpfle, a traditional Alpine comfort food and Liechtenstein's national dish. To make it, mix the cooked, soft noodles with a generous serving of grated Emmental or Gruyère cheese, and top it with sweet, caramelised onions for an irresistible crunch.
• Serve it as the perfect side dish for rich beef stews and hearty sauces, letting the tender egg noodles soak up every bit of the flavourful gravy.
• For a filling vegetarian main course similar to gnocchi, pan-fry the cooked knöpfle in butter with fresh herbs until they are lightly golden.
• You can also make a warming knoephla soup, which is popular in the American Midwest. This thick chicken and potato soup is served with knöpfle as dumplings.

How should I cook it?

Cooking knöpfle is easy:

1. Boil approximately 1l of water with 1 tablespoon of salt for every 100 g of noodles.
2. Add the egg noodles to the salted boiling water and cook on high for approximately 14-16 minutes. Stir occasionally.
3. Drain, serve and enjoy.

If you prefer your pasta al dente, taste it from time to time to check when it is cooked to your liking.

Premium Quality

ALB-GOLD is a family-owned company located in Baden-Württemberg, nestled between the majestic Black Forest and the scenic Lake Constance. This region is known for Swabian knöpfle and is the home of German pasta-making.

They use top-quality natural ingredients, sourced sustainably from local growers, to make high-quality pasta that can be traced from farm to table. With complete transparency throughout the supply chain and food production, their stunning glassed-in facilities give visitors a clear view of the whole process.

Ingredients

Durum wheat semolina, free-range egg.

May contain traces of soy.