Eifeler Knudeln

Eifeler Knudeln

Knudeln, Eiernockel, Knödele - what is that actually? Eifeler Knudeln are still considered a main meal today, especially in the northern part of the Eifel, often on meatless Fridays. This is a long-established Eifel preparation of the flour dumpling or gnocchi.

These overweight spaetzle, which are poured into the cooking water with a spoon, are still familiar to some locals, as their grandmothers often made them for the whole family in times of need. After all, the necessary ingredients were available in every household: flour, eggs, milk, water, salt. And in addition, there was either preserved fruit or bacon and onions (not on Fridays, of course), depending on family customs.

It is purely a matter of practice to produce the right consistency of dough. There is no clear recipe. The old ladies stir the ingredients together according to their gut feeling until it works. Nevertheless, we would like to give you a little orientation.

For four servings you only need
4 eggs
500 grams of flour
0.5 teaspoon salt
Water

Mix the flour and half a teaspoon of salt in a bowl, then add the eggs. Knead everything into a dough with a mixer and add lukewarm water. The dough should not be too liquid. Then leave to rest in the fridge for about half an hour.

Take the dough out of the fridge, knead it again well by hand and bring lightly salted water to the boil in a larger pot.
Separate small pieces of the dough with a spoon and place them in the boiling water.

When they float to the surface, the dumplings are cooked. Remove from the water with a spoon and drain, then rinse briefly in cold water.

We wish you good luck and hope that this simple dish will now be an integral part of your menu!