Knöpfle 500g - Swabian Egg Noodles

Swabian Knöpfle are short, irregular German egg noodles made with durum wheat semolina and free-range eggs, ready to cook into hearty, authentic meals.

What Are Knöpfle?

Knöpfle, also known as Knoepfle, are a classic German pasta speciality from Swabia in southern Germany. They are closely related to Spätzle, but are generally shorter and more compact, with a distinctive irregular, hand-cut appearance.

Made with durum wheat semolina and free-range eggs, they have an attractive golden colour, a soft bite and a gently rich flavour.

Their compact, textured shape is especially good at catching creamy sauces, melted cheese and the savoury juices of slow-cooked stews. These Swabian Knöpfle are GMO-free and made without artificial additives or preservatives.

How to Use Knöpfle

Knöpfle make a satisfying side dish or the centrepiece of a comforting German-style supper.

• Make traditional Käsknöpfle by tossing the cooked noodles with grated Emmental, Gruyère or mature Cheddar, then finishing with sweet, crisp fried onions. Our Käsespätzle recipe works beautifully with Knöpfle too.
• Serve with beef stew, goulash or a rich mushroom sauce, letting the tender noodles absorb the flavourful gravy.
• Pan-fry cooked Knöpfle in butter with fresh herbs until lightly golden for a simple vegetarian main or a delicious side dish.
• Fold them into a warming cabbage-and-noodle dish with sausage and fermented sauerkraut.
• Add them to creamy chicken and potato soup for a filling version of American Midwestern knoephla soup.

How to Cook Knöpfle

1. Bring approximately 1 litre of water and 1 tablespoon of salt to the boil for every 100g of noodles.
2. Add the Knöpfle to the boiling water and cook over a high heat for approximately 14–16 minutes, stirring occasionally.
3. Drain well, then serve immediately with butter, sauce or your chosen accompaniment.

Cook’s Tip

Start tasting the noodles towards the end of the cooking time to reach your preferred texture. Once drained, toss with a little butter to keep them separate and glossy before adding cheese, sauce or herbs.

Where Does It Come From?

Our Knöpfle are made by ALB-GOLD, a family-owned pasta maker based in Trochtelfingen on the Swabian Alb in Baden-Württemberg, southern Germany. This region, between the Black Forest, Stuttgart and Lake Constance, is the traditional home of Swabian egg noodles.

ALB-GOLD works closely with local farmers, millers and egg producers to source quality raw materials. Its egg pasta is made with fine durum wheat semolina and free-range eggs, and visitors to its glass-fronted production facility can see how it is made.

The company began as a chicken farm in 1968 and remains in the Freidler family today. That connection to eggs, regional ingredients and traditional noodle-making expertise makes ALB-GOLD a particularly fitting producer for our German pasta collection.

Ingredients & Nutritional Information

Ingredients: Durum wheat semolina, free-range egg.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soy.

Country of Origin: Germany.

Storage: Store in a cool, dry place.

Frequently Asked Questions

What is the difference between Knöpfle and Spätzle?

Both are traditional Swabian egg noodles made with semolina and egg. Spätzle are generally longer and more elongated, while Knöpfle are shorter, more compact and often a little more folded or irregular. Both are excellent with melted cheese, rich sauces and hearty stews.

Can I make Käsknöpfle with these noodles?

Yes. Knöpfle are ideal for Käsknöpfle: combine the cooked noodles with grated cheese and a little cooking water, then top with golden fried onions for an easy, indulgent supper.

Are Knöpfle the same as gnocchi?

No. Knöpfle are German egg noodles made from durum wheat semolina and eggs, whereas gnocchi are usually made with potato. Knöpfle are lighter in texture and have an irregular noodle shape that holds sauces particularly well.