Schneiderflecklesuppe Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Egg,
1 tbsp: Water,
Salt,
200 gram: Flour, 1 3/4 cups
Meat broth,
Ground nutmeg,
Chives,
Directions:
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 soups 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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 soups 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp