Hard wheat fine semolina 1kg
from 1
CHF 4.65
Incl. 2.60% tax
plus shipping
Unit: 1 kg
To ensure that your homemade Knöpfli and Spätzle are a spectacular success. Also perfect for making fresh pasta.
Ingredients
DURUM WHEAT
Allergens
Contains: gluten
Nutritional information
| 100g enthalten | |
|---|---|
| Energy in KJ | 1370 kJ |
| Energy in Kcal | 326 kcal |
| Fat | 2.0 g |
-- davon Saturated fat | 0.1 g |
| Carbohydrates | 66.0 g |
-- davon Sugars | 0.5 g |
| Dietary fiber | 7.0 g |
| Protein | 13.0 g |
| Salt | 0 mg |
Preperation
Homemade Knöpfli
Ingredients:
300g Knöpflidunst
approx. 150ml water
3 eggs
1 tablespoon oil
1 teaspoon salt
Dough preparation: Mix the water, eggs and salt with the semolina (Knöpflidunst) with a perforated ladle and stir well until the dough is smooth. Beat the dough until it bubbles. Then let the dough stand for 3-4 hours.
Preparation: drop the dough in batches through the dough sieve into the slightly boiling salted water (add a little oil) and simmer until the Knöpfli rise to the surface. Take them out immediately so they don't get slimy. Rinse briefly with hot water.
If the Knöpfli are to be frozen or fried, they should be rinsed with cold water.
Ingredients:
300g Knöpflidunst
approx. 150ml water
3 eggs
1 tablespoon oil
1 teaspoon salt
Dough preparation: Mix the water, eggs and salt with the semolina (Knöpflidunst) with a perforated ladle and stir well until the dough is smooth. Beat the dough until it bubbles. Then let the dough stand for 3-4 hours.
Preparation: drop the dough in batches through the dough sieve into the slightly boiling salted water (add a little oil) and simmer until the Knöpfli rise to the surface. Take them out immediately so they don't get slimy. Rinse briefly with hot water.
If the Knöpfli are to be frozen or fried, they should be rinsed with cold water.