Real Dough Nuts
Swift, Tammy. "The Real Dough Nuts." Forum, 17 September 2006, sec. B-1.
Those Germans from Russia always found ways to gild the knoephla.
Not only did they make cheese buttons, but they fried them in butter.
only did they make custard, but they then poured it inside a yeasty
Of course, we conveniently forget their heavy foods served a purpose
years ago. They needed sustenance to milk cows and plow fields and
barns out of rock. Besides, all that dough kept them from blowing
Nowadays these heritage dishes are, by necessity, an occasional
we ate a fleischkeuchle (translation: deep-fried meat cookie) every
then spent the afternoon before the computer, we would create a
super-mutated race of 800-pound office worker. Our daily 15-minute
would be filled with sessions at the defibrillator machine. Our
watercoolers would have to be filled with gravy.
You get the picture.
So now we simply eat these foods at special occasions. One of those
favorites includes buttered egg noodles. I remember when Mom used
these with her trusty pasta maker. It was an all-day affair that
lots of stirring and kneading. After cutting out the noodles, she
drape them over the back of the kitchen chairs to dry. By the end
day, wed be so covered with flour that we looked like Stay-Puft
My friend Noreen and I recently demonstrated these noodles to a
school family and consumer science class. Unlike moms recipe, these
need to be dried. Just coat them with a little oil after cooking
freeze them in a well-sealed bag. When its time to heat them up,
frozen noodles into the boiling water.
Youll note these noodles are served with buttered bread crumbs.
once again, that German-from-Russia cooks really knew how to use
Egg Noodles with Buttered Bread crumbs
4 large or medium eggs (figure 1 egg per person and adjust other
4 tablespoons olive oil or 100-percent canola oil
4 cups white flour or semolina
Stir together to form sticky dough. (If mixture is too crumbly,
oil and warm water a few teaspoons at a time.) Work with hands into
ball of dough. Knead dough well on a well-floured surface until
non-sticky. (If its sticky at all, it will gum up the pasta maker.)
dough rest for 10 minutes.
Meanwhile, boil 4 quarts of water in stock pot. (Optional: Add
of salt and 1 tablespoon of olive oil, which will keep noodles from
sticking together, to the water.)
Divide dough into 3 or 4 equal-sized pieces; flatten slightly and
each side generously. Feed through well-floured pasta machine according
machine instructions. (Or roll out dough into oblong shape, about
thick, and cut into strips. You can also just cut off small wads
and drop them into the water to make knoephla, or dumplings.)
Put noodles into boiling water; cook until they float (this will
a few minutes). Remove; drain and sprinkle with olive oil.
To make buttered breadcrumbs: In a separate frying pan, melt 2
tablespoons of butter in a skillet over medium heat. Toss in crumbled
bread and continue to fry, turning often, until crisp. When noodles
cooked and drained, add to skillet and cook, turning often. Add
butter, if needed.
Printed with permission of The Forum.