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The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water.
Dampfnudeln are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg, left to rise and then cooked in a covered pot, preferably a high-rimmed iron pan with a lid, either in a mixture of milk and butter (the Bavarian style) or salt water and fat (the Rhineland ...
Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. [48] There are a variety of ways to shape the sheets of pasta depending on the type required.
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock ...
Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt. Olchaeng-i guksu , meaning tadpole noodles , are made of corn soup put through a noodle maker right into cold water.
The geographic origin of Spätzle is not precisely known; various regions claim to be the originators of the noodles. The tradition of making Spätzle can be traced back to the 18th century, although medieval illustrations are believed to place the noodle at an even earlier date. [ 3 ]
The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. [2] It is made from flour, egg, water, salt and milk.