Schneiderflecklesuppe

Yield: 4 Servings

Ingredients:

1 Egg
1 tb Water Salt
200 g Flour (1 3/4 cups)

Instructions:

Meat broth Ground nutmeg Chives On a pastry board combine the flour egg water and salt into a pasta dough then roll it out paper thin. Hang the dough over the back of a chair or something similar for drying. After the dough has been drying for 1 1/2 to 2 hours cut it into 2/3-inch squares. As you spread out the dough on the board you will have to keep dusting it with flour. Bring some lightly salted water to a boil and cook the 'Fleckle' for about 10 to 15 minutes. Drain briefly rinse in cold water and then add to the hot meat broth. Adjust soup's seasoning and top with chopped chives. Variation: RIEBELESUPPE Prepare a dough as for the 'Schneiderflecklesuppe' but make it a bit firmer so you will be able to grate it onto the board. Cook 'Riebele' for a few minutes in salted water then strain and add to hot meat broth. Serves 4. 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