Sunday, January 29, 2012

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.

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