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Schneiderflecklesuppe

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      Title: SCHNEIDERFLECKLESUPPE
 Categories: Soups/stews, Pasta, German
      Yield: 4 Servings
 
      1    Egg
      1 tb Water
           Salt
    200 g  Flour (1 3/4 cups)
           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
 
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