Side Pannel
Grundstock Nudelteig (Basic Pasta Dough)
Grundstock Nudelteig (Basic Pasta Dough)
- Recipe Submitted by ADMIN on 09/26/2007
Category: German, Pasta
Ingredients List
- 400 g Flour (3 1/2 cups)
- 2 Eggs
- 1/8 l 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.]
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.]
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