Sushi Maki with TunaSwabian Noodles Sweet Yeast Dumplings

Swabian Noodles

250 g / 2 cup
1 tsp
125 ml / 0.5 cup
plain flour

Serves 3 - 319 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
For the Swabian Noodles combine flour with eggs, 1 leveled tsp salt and approx. 1/8 l / 1/2 cup water; knead. It works best if you use a wooden spoon or use a stand mixer if available. Knead the dough for the spaetzle until soft and bubbles form. The dough should be tenaciously if dropped from a spoon. Bring salted water to a boil, reduce heat until water is just slightly simmering. Spread the dough for the spaetzle in small amounts on a wet wooden board and using a long kitchen knife shave the dough in thin stripes into the water. In doing so wet the knife consistently in the cooking water. In the beginning the spaetzle are mostly too thick, but that's not bad. If the spaetzle are starting to float on the surface, use a slotted spoon to remove them from the water. Put in a bowl with warm water to keep them warm until all spaetzle are done. Drain and serve immediately. (see recipe for pork roast Esterhazy)

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