GERMAN-STYLE EGG NOODLES
My ancestors all settled in one area, and every year, they have a festival where they serve these egg noodles in a dish referred to as chicken and noodles.
Provided by Elijah Jane
Categories German
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, water, salt.
- Add flour.
- Mix with fork until you can use your hands. May have to add more flour if dough is not stiff enough.
- Divide in half.
- Roll out on newspaper, thin crispy cloth towel, or parchment paper. Roll VERY thin. Nearly paper thin.
- Let dry until you can cut them easily.
- Cut in strips about 1 inch wide.
- Stack these strips on top of one another. Cut VERY thin perpendicular to strips. You will end up with noodles about 1 inch long, a fraction of an inch wide, and paper thin.
- Put noodles in bowl and let dry for 30-60 minutes, or freeze. Best to allow to dry and then freeze.
- To cook, drop into boiling broth or water until done. Better yet, add to the chicken and noodles recipe.
Nutrition Facts : Calories 150.3, Fat 3.1, SaturatedFat 1, Cholesterol 114, Sodium 211.7, Carbohydrate 24.2, Fiber 0.8, Sugar 0.2, Protein 5.5
GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
HOT GERMAN BUTTERED NOODLES
If you have ever been to the Bavarian inn in Frankenmuth MI this what they use on top of their hot buttered noodles (crushed Ritz buttery crackers). I can taste them just writing this. Yum Yum. I use Maggi brand chicken bullion cubes in the box of eight. You can usually find them in the Mexican section of your super market. They are extra large, really soft and dissolve easily. Do not add salt to this recipe, the bullion is loaded with it and most people use salted butter so you should be covered there. Use more butter if you like, 6 ozs seems just right for me. Enjoy
Provided by The unknown chef
Categories German
Time 20m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Add 1 ½ bullion cubes to ½ gallon water in a medium pot, bring to a boil. Add noodles and set timer for 1 min longer than the longest time listed on the package, stir a couple of times while cooking.
- While noodles are boiling add 1/2 cup water, 1/2 chicken bullion cube and butter to glass measuring cup. Microwave for 45 seconds on high, Stir. If the butter is not melted all the way microwave again for 30 seconds and mix well until bullion is dissolved.
- When noodles are done drain water from pot but do not rinse, add butter mixture and parsley. Mix well until most liquid is absorbed, about a minute.
- Serve immediately with crushed Ritz crackers on top.
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