Ingredients for approx. 55 pieces
- 1 kg flour
- 1 egg
- 1 tsp salt
- Pepper
- 400 g pork cracklings (grammeln)
- 1 tbsp lard
- 1 tbsp crackling lard
- 2 cubes fresh yeast
- Approx. 350 ml milk
Preparation
Place the flour in a large bowl and mix with salt and a little pepper. Dissolve the yeast in lukewarm milk. Add the egg, lard and crackling lard, then knead everything into a smooth, elastic dough. Finely chop the cracklings and gently fold them into the dough.
Roll out the dough and laminate it: fold twice double and twice single, allowing the dough to rest briefly between each fold. Cover and let rest for about 20 minutes.
Roll out the dough to approx. 2 cm thickness and cut out the pogatscherl. Place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C until golden brown. Crispy on the outside, wonderfully fluffy on the inside – a true classic.
Ingredients
- 1 kg wheat flour
- ½ tsp salt
- 250 g butter
- 1 cube fresh yeast
- Approx. 350 ml milk
Preparation
Place the flour in a large bowl and mix in the salt. Add the butter in small pieces. Dissolve the yeast in lukewarm milk and add to the flour. Knead everything into a smooth, elastic dough. Cover and let rise in a warm place until the volume has doubled.
Divide the dough into five equal portions and shape into balls. Roll each ball out thinly, brush with butter and cut into triangles. Roll up each triangle from the wide side to form small rolls. Place on a baking tray, brush with beaten egg and sprinkle with coarse salt or caraway seeds if desired.
Bake in a preheated oven at 180 °C until golden brown.
Ingredients
- 1 egg
- 1 pinch of salt
- 50 g flour
Preparation
Whisk the egg with a pinch of salt in a bowl. Stir in the flour until a smooth, thick batter forms. It should slowly run off the spoon.
Heat oil in a pot or pan. Press the batter through a spaetzle sieve directly into the hot oil. Fry the soup pearls until golden, turning occasionally. Remove with a slotted spoon and drain on kitchen paper.
Perfect as a soup garnish or a crunchy classic topping.
Zutaten
- 400ml Wasser
- 1kg Weizengrieß
- ½ Teelöffel Salz
Zutaten alternativ
- 8 Eier
- 1kg Weizengrieß
- ½ Teelöffel Salz
Zubereitung
Für den Nudelteig Wasser, Salz und Weizengrieß in einer Schüssel grob vermengen, bis sich die Zutaten verbinden. Alternativ Eier, Salz und Weizengrieß ebenfalls zu einem festen Teig mischen – je nach gewünschter Variante.
Den Teig anschließend portionsweise durch die Nudelmaschine laufen lassen und dabei mehrfach falten, bis er glatt und elastisch ist. Danach auf die gewünschte Stärke ausrollen und in die gewünschte Form schneiden. Die Nudeln kurz antrocknen lassen oder direkt in reichlich gesalzenem Wasser bissfest kochen.
