Edith's nockerli

Edith's nockerli

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 eggs
1/2-3/4 cup plain flour

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Beat the eggs in a bowl. Mix in enough flour and some sea salt and freshly ground black pepper to make a thick, smooth dough — you may need to add a little water. The dough should have the consistency of soft, sticky pasta.
  3. Roughly grate the dough through a coarse grater, to form small, irregular-shaped pasta, about the size of gnocchi. Add the nockerli to the boiling water and wait until they rise to the top.
  4. Pour into a strainer and rinse with hot water. Serve with paprika chicken.
Tags:
Jewish
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