Recipe - Grundstock Nudelteig (Basic Pasta Dough)

400 g Flour (3 One half cups)
2 Eggs
1/8 l Water (One half cup plus 1/2
Tbsp)

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.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini