1/2 tsp. salt
1 egg
1 Tbsp. oil
Mix flour and salt; add
egg to make a stiff dough. Sprinkle with
a few drops of water if necessary. Knead
until smooth. Let dough rest for at
least 30 minutes, covered. Then flatten
it a bit at a time between your floured palms to 1/8 inch thick. Pinch off pieces slightly smaller than a
dime. Drop into rapidly boiling salted
water and cook until tender, about 15 minutes.
Drain and rinse; stir directly into soup or stew, if ready. Otherwise, pour into a bowl, coat with oil
and set aside until ready to use.
A German addition to soups and stews learned by my sister in Germany when she and her family lived there.
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