Nockerl
I really do not know how to translate ‘nockerl’: it is the Austrian version of home-made egg pasta (traditionally served with goulash and other stews). Nockerl are soft and tender, easy to make and great for mopping up sauces and purees. No need for specialised equipment either.
Ingredients
- 2 eggs
- 60 ml milk
- 1 tsp salt
- 150 g plain flour (strong / coarse flours produce firmer nockerl)
Method
- In a large bowl, mix eggs, milk and salt with a whisk (or fork). Add flour, mix in with a wooden spoon and work mixture to obtain a gooey dough. In a large saucepan, bring salted water to the boil. Use a teaspoon (or smaller than that), dip into boiling water (to prevent the dough sticking to the spoon) and take a small portion of the dough, drop it from the spoon into the lightly boiling water. If one works one’s way fast enough through all the dough, one can deal with the preparation in one go: the nockerl are done when they all drift to the surface of the water and float (about 2 minutes after adding the last one). If working at speed is too stressful, it can also be done in portions. When all nockerl have risen to the surface, remove with a slotted spoon. Serve immediately (with sauce). Alternatively, keep some or all nockerl for later use: in that case, rinse with cold water, drain carefully; will last in refrigerator for several days.
Variations
If one has a craving for pure carbs, melting some butter in a pan and gently heating nockerl in the melted butter is a nice way to satisfy such cravings; much easier to eat than potato preparations and also easier to eat (more tender) than shop-bought pasta.