on Donauschwaben “Pasta”
Anne Dreer, 19 Feb 2011
Comment: We called the
soft dough dumplings that were dropped into
boiling water 'Knedla' (Knödl or Knödel).
After they were cooked and strained they
were sometimes abgscmelzt. Coarse
breadcrumbs were fried in lard and mixed
with the Knedla.
Another type were the 'gezoppte
Knedla'. Noodle dough was made with eggs, flour, water
and a little salt and worked into a dough. The mixture
was rolled out on the Nudlbrett (dough board) a little
thicker than pie crust. Then it was cut into random
pieces, about four by five inches. Little pieces, about
one inch long and wide were pulled gezoppt off those
bigger ones and dropped into boiling water (a little
salt added). When they floated, they were drained
(sometimes rinsed with cold water). When we were poor we
didn't rinse them as we needed every bit of starch.
They could also be abgschmelzt. Some of the starchy
water was also used for soup and for starching shirt
collars and underskirts that the women wore back home.
Sometimes several chopped onions were fried till golden,
salt added and the Knedla and boiled sliced potatoes
added to the fried onions. They were mixed together and
fried a little longer. It is a good way to use up mashed
potatoes. My dad called that dish Grenadiermarsch. I
sometimes make that dish but I add fried bacon pieces to
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
19 Feb 2011]