Quote:
Originally Posted by fotze
Thats the real old school way, like those highly specialized noodle makers in Japan. Just saw some pics of spaetzle on google, looks like many put pieces of bacon in it. Never thought of that, that would just make it awesome.
A much better dish is Krautkrapfen, wholy crap, have a buddy who makes it, takes forever. Home made wide noodle rolled in kraut that has been de-vinegarized and browned and speck/bacon, fried up to make it crispy then simmered in gravy. I'd say its the best tasting meal I have ever had.
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Yup, that is exactly how she cooked. She immigrated to Canada, her native country being Hungary.
She made all her own pasta, with a hand rolling pasta machine. But of course, she made her own dough first. She started with a mess of flour on an arborite table, making a well, adding 12 eggs!!! and slowly incorporating the eggs into the flour.
She made her own rolling pins because she could not find the type she was used to in Canada. She liked them with quite a thin diameter and quite long so in the end, what she found was a piece of dowelling that she hand sanded to make the shape she was used to. Once she rolled the pasta dough, she put it through the pasta machine, usually make 3 shapes. Little squares and angel hair which she used in her soups and then a medium sized broad noodle.
And she never just made one batch of pasta dough with 12 eggs, she made enough to last about 3 to 4 months. She had pasta drying all over the house.
Now the recipe you mentioned with kraut and noodles reminded me of another dish my MIL made. She made sauerkraut strudel as well as fresh cabbage strudel and cottage cheese strudel. She would make sweet strudel for dessert, but she was better known for savory types of strudel. In Hungary, their diet was not as heavy with meat, eating more chicken than anything. So she made made savory type dishes with cheeses etc that were quite filling and healthy on their own.
And of course, then there were the tortes she made, a walnut torte was her specialty. Then there were all the pastries with home made prune fillings, ground walnut fillings, poppy seed fillings and she grew her own poppies and used those seeds, puff type pastries, I just don't know how she did it all.