Grundstock Nudelteig (Basic Pasta Dough)

Directions

1. 1

   400 g Flour (3 1/2 cups) 2 Eggs 1/8 l Water (1/2 cup plus 1/2 -Tbsp) Mix flour, eggs (only if pasta is supposed to be more on the firm side)

2. 2

   Continue kneading until dough pulls free off hands and pasta board

3. 3

   Cut into 2 or 3 loaves, and again knead until smooth

4. 4

   Let rest for 20 to 30 minutes, then - on a floured pastry board - roll out

5. 5

   Cut noodles with a knife, or roll with with the palm of your hand

6. 6

   Note: For 'Schupfnudle' - noodles rolled by hand - do not use any egg, else the noodles get too firm

7. 7

   Also, the cooked, drained and rinsed 'Schupfnudle' are swished around in butter foam or lard before serving with stewed fruit or salad

8. 8

   K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten