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Grundstock Nudelteig (Basic Pasta Dough)
400 g Flour (3 1/2 cups) 2 Eggs 1/8 l Water (1/2 cup plus 1/2 -Tbsp) Mix flour, eggs (only if pasta is supposed to be more on the firm side), and water, and knead into a firm dough. Continue kneading until dough pulls free off hands and pasta board. Cut into 2 or 3 loaves, and again knead until smooth. Let rest for 20 to 30 minutes, then - on a floured pastry board - roll out. Cut noodles with a knife, or roll with with the palm of your hand. Serves 4. [Note: 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.] 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 |
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