Spatzle is one of the simplest types of noodles to make, basically a free-form cut or pressed egg dough dropped into boiling water. They just beg to be drowned in thick gravy.
4 cups flour
1 t salt
4 large eggs
1 cup milk
1/2 cup water
Mix dry ingredients. Whisk together eggs, milk and water. Stir into dry ingredients. Beat with a wooden spoon, then let rest. Push through a spatzle maker (a metal pan with round holes in the bottom) or cut into salted boiling water.
Cook 8 minutes. Drain and place in bowl of cold water. Dry on paper towels and saute with butter.
These are a sweet noodle. Sinfully. And with butter, too.
8 oz. noodles
2 tablespoons fat
4 oz. ground poppy seeds
4 oz. sugar
Cook the noodles according to instructions on the packet and drain. Mix with the melted fat. Stir the sugar and poppy-seeds together and sprinkle this mixture on to the hot noodles and serve.
Grandma used to make her own noodles. We’d come into her house at holiday time and, amongst the containers of fragrant hoska, beigli, and miscellaneous cookies she had ready for us, there’d often be a tray of hand-cut noodles sprinkled with flour. We knew they were being readies for some of our favorite dishes, like Cabbage Noodles or Cottage Cheese Noodles (no Italian-style pasta for us back then!)
Ingredients for homemade hand-cut noodles
6 cups flour
2 large eggs
salt
water
Mix flour, salt, and eggs. Add enough water to hold dough together without it being sticky. Cover and let rest for a while. Roll thin and let dry. Cut in strips and flour. (Very good for cabbage noodles)
Lentils with Noodles, or Rishta, is a Middle-eastern dish that can be served as a one-dish meal or as a side dish with meats, other vegetables, or salads. The aroma and favor of the crushed coriander seeds gives an exotic touch to what otherwise might be a very plain dish. It is very filling and satisfying.
Rishta / Lentils with Noodles Ingredients
1/2 – 3/4 lb. lentils
Salt
2 onions, finely chopped
Olive oil
2-3 cloves garlic, crushed
1 tsp. ground coriander seeds
black pepper
3/4 lb. noodles or tagliatelle
2 T butter
Cook lentils in salted water to cover until soft and water is absorbed. Drain thoroughly.
Fry onions in 1 T oil until golden. Add garlic and coriander, and continue to fry gently for 2 minutes until coriander releases its fragrance. Add to the lentils and season with salt and pepper.
Cook noodles in boiling, salted water until just tender. Drain and add to lentils. Stir in butter and mix well.
Vegan version
Omit the butter. I enjoy the flavor of 1-2 T of nutritional yeast added to the final dish in place of the butter.
Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)
6 oz veal, pork, or chicken livers
1 T chopped onion
1 T chopped parsley
Lard for cooking
1/2 to 1 bread roll
1 egg
breadcrumbs
Finely chop the liver and run through. Add onion and parsley. Saute in lard. Add ½ – 1 bread roll, softened in milk. Add 1 egg and a few more crumbs if necessary. Season with salt and pepper. Cook in water or broth.
Dissolve yeast in 1/2 cup water with sugar. Beat eggs, butter and 1 1/2 cups warm water. Add salt flour to form a dough thicker than bread dough. Knead and let rise, covered and in a warm place, until doubled. Punch down, knead and roll into dumplings the size of a small ladle. Cover and let rise 1 hour. Fill a large pot with salted water and bring to brisk boil. Throw two or three dumplings at a time and boil 4 minutes. Turn and boil another 4 minutes. Remove and cut in half with string.
