| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
German |
Soups/stews, Pasta, German |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
tb |
Water |
|
|
Salt |
| 200 |
g |
Flour (1 3/4 cups) |
|
|
Meat broth |
|
|
Ground nutmeg |
|
|
Chives |
INSTRUCTIONS
On a pastry board, combine the flour, egg, water and salt into a pasta
dough, then roll it out paper thin. Hang the dough over the back of a chair
or something similar for drying. After the dough has been drying for 1 1/2
to 2 hours, cut it into 2/3-inch squares. As you spread out the dough on
the board, you will have to keep dusting it with flour. Bring some lightly
salted water to a boil and cook the 'Fleckle' for about 10 to 15 minutes.
Drain, briefly rinse in cold water, and then add to the hot meat broth.
Adjust soup's seasoning, and top with chopped chives.
Variation: RIEBELESUPPE
Prepare a dough as for the 'Schneiderflecklesuppe', but make it a bit
firmer so you will be able to grate it onto the board. Cook 'Riebele' for a
few minutes in salted water, then strain and add to hot meat broth.
Serves 4.
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
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