Schneiderflecklesuppe

1 Egg

1 tb Water

Salt 200 g Flour (1 3/4 cups)

Meat broth Ground nutmeg Chives On a pastry board, combine the flour, egg, water and salt into a pasta dough, then roll it out paper thin. Hang the dough over the back of a chair or something similar for drying. After the dough has been drying for 1 1/2 to 2 hours, cut it into 2/3-inch squares. As you spread out the

dough on the board, you will have to keep dusting it with flour. Bring some lightly salted water to a boil and cook the `Fleckle` for about 10 to 15 minutes. Drain, briefly rinse in cold water, and then add to the hot

meat broth. Adjust soup`s seasoning, and top with chopped chives. Variation: RIEBELESUPPE Prepare a dough as for the `Schneiderflecklesuppe`, but make it a bit firmer so you will be able to grate it onto the board. Cook `Riebele` for a few minutes in salted water, then strain and add to hot meat broth. Serves 4. From: D`SCHWAEBISCH` KUCHE` by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92