| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
German, Pasta |
4 |
Servings |
INGREDIENTS
| 400 |
g |
Flour, 3 1/2 cups |
| 2 |
|
Eggs |
| 1/8 |
|
Water, 1/2 cup plus 1/2 |
|
|
Tbsp |
INSTRUCTIONS
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Comments: For 'Schupfnudle' - noodles rolled by hand - do not use any
egg, else the noodles get too firm. Also, the cooked, drained and
rinsed 'Schupfnudle' are swished around in butter foam or lard before
serving with stewed fruit or salad. K.B.
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