Like Spatzle, egg noodles are served throughout the Black Forest. My mother prepared them regularly, and I did as well in Gasthaus and Hotel Kitchens. They are simple yet flavorful and pair well with just about any stew, casserole, or ragout. To enjoy these noodles in their purest form, toss them with some butter and salt as I suggest here.
2 eggs, lightly beaten
2 egg yolks, lightly beaten
2 teaspoons vegetable oil
2 tablespoons unsalted butter
On a lightly floured surface, flatten the dough to about 1/4 inch thick and roll with a rolling pin until very thin, about 1/16 inch thick. Cut the dough into strips of noodles about 1/2 inch wide and 2 inches long.
Bring 2 quarts of salted water to a boil in a large saucepan, add the noodles, and cook until al dente, about 2 minutes.
To serve, strain and pour the noodles into a large serving bowl. Add the butter, tossing to coat, and season with salt.
Ease of Preparation: Moderate
Preparation Time: 25 min
rest 1 hr
Cook Time: 5 min
Recipe By: Walter Staib
From: Black Forest Cuisine
Used with permission of Running Press