Grundstock Nudelteig (basic Pasta Dough) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
400 gram: Flour, 3 1/2 cups
2: Eggs,
1/8 liter: Water, 1/2 cup plus 1/2 Tbsp
Directions:
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: 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
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: 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