Spaetzel, Knaidlach & Knepp (Homemade Noodles) - Margaret Ullrich

No, that's not the name of a law firm.

They're nice, simple, cheap homemade pasta.

Pasta and noodles used to be a nice cheap thing to buy.

Well, not anymore.

But, they are still cheap to make.

And easy.

Pick a recipe according to your taste or salt restrictions.

                        Spaetzel (German or Hungarian Style)

German:

1 1/2 Cups flour

1/2 teaspoon salt

1/4 teaspoon baking powder

2 eggs, well beaten

1/2 Cup water

Hungarian:

2 1/3 Cups flour

1 teaspoon salt

1 egg, well beaten

1 Cup water

In a medium bowl combine the ingredients.

Beat together.  It should be like dumpling batter.

If the batter is heavy, add a little more water.

Drop by spoonfuls into salted simmering water.

Let cook 5 to 8 minutes.

                        Knaidlach

Combine in a medium bowl

2 eggs

4 Tablespoons melted chicken fat

1/3 Cup cold water

1 teaspoon salt

Beat together

Stir in 

1 Cup matzo meal

This makes a stiff batter.

Chill 1 hour.

Form into balls. 

Drop into salted simmering water.

Cook 30 minutes.

                        Knepp

Combine in a medium bowl

1 Tablespoon butter

3 Tablespoons flour

1/4 teaspoon salt

Crumble together

Add

2 Tablespoons water

Form into a smooth ball.

Drop by about 1/8 spoonfuls into boiling soup.

Boil 5 minutes.

Use in soup or with peas.