Grundstock Nudelteig
(Basic German Pasta Dough) Recipe

Origin: Germany      Period: Traditional

This is a classic German recipe for a basic pasta dough that can be varied and adapted by adding different greens, cheese and flavourings to the base mix. You do not have to add the eggs, but they give the pasta a more elastic and pliable texture.

Ingredients

400g flour
2 eggs
115ml water

Grundstock Nudelteig
(Basic German Pasta Dough) Preparation:

Method:

Sift the flour into a bowl, add the eggs and mix in well. Now add the water and bring the mixture together. Knead until you have a smooth and elastic doug.

Turn onto a pasta board and keep kneading until the dough is very elastic and no longer sticks to your hands. Divide into three portions and knead each well for at least 10 minutes. Place on a baking tray, cover and set aside in a warm spot to rest for at least 25 mintes.

At the end of this time turn a dough piece out onto a lightly-floured work surface (or pastry board) and roll out thinly. Cut into noodle shapes with a sharp knife, or roll into strings with the palm of your hand. To cook, drop in a pan of lightly-salted water and boil for about 5 minutes, or until just al dente.

Read: Recipe Articles and Reviews

More European recipes...

More recipes for starters...

More Traditional recipes...

More recipes for Pasta...

More recipes for Eggs...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary