I’m trying to recreate a recipe my mother used to make when I was a child called Kase Noodle. For part of the recipe you make a dough out of flour and eggs, roll it flat, cut into squares and then put dry curd cottage cheese in a square, seal it up, and drop it in boiling water for a while.
Here’s my problem. When I compare recipes it seems like the dough is made different. I would like some factual answer about making dough, and what the differences are.
[ol]
[li]Dough 1: 2 cups of flour, 4 eggs, salt to taste, enough milk to make soft dough.[/li][li]Dough 2: 3 cups of flour, 1 tsp salt, 1 egg beaten, water or milk to make dough stiff.[/li][li]Dough 3: Why bother listing more, you guys get the point. The recipes seem SO different. [/li][/ol]
So as you can see above, the ratio of eggs to flour is different… almost inverse.
What does more eggs do for your dough?
Should I use water or milk, and why? (one recipe for these types of dough says the water needs to be cold?)
Have any of you ever made Kase (Kaese, Case) Noodle? Mmmmm. Cheesy Creamy goodness.
My grandmother made these (we are Swiss). Will have to wait till I get home from work to look in her cookbook, but her recipe was much more like #1. Why? Probably because she lived on a farm and had plenty of eggs and milk at her disposal.
I would think that would be the reason for the difference in the origin – cooks with access to lots of eggs use lots of eggs. The difference will be like the difference between ravioli and pierogi, maybe. A richer dough.
I talked to my sister, who is the most awesome cook in the world.
She recommended using a 1 to 1 ratio on eggs to cups-of-flour.
I did a test run… the dough went together well, rolled out easy. I’d give it an 8/10.
Kevbo, I appreciate the clarification, however. I am German, and I know what it means. If you’ll notice I even used the German spelling (ok, without the umlaut) in my OP. I wasn’t asking for German Recipes, nor was I trying to teach people German. I was asking about specific cooking differences between the different recipes for egg noodles which is what Kaese Knödel uses. Furthermore, I was asking for it in English. Have you tried typing Kaese Knödel into a search engine? First of all, most of the hits that get returned are in German, second of all, I’m not looking for recipes.
Crap I just re-read that, and it sure sounds bitchy. I hope you’ll take me at my word that I don’t mean it that way.
i do have recipie and yes i have made them and ate them and watched my grandmother make them.
it is made with eggs and flour. dough will be soft but not wet ,you will need a bit of flour on the table and on your rolling pin. do not over do your mixing of the dough or it will be tuff. you mix the dry cottage cheese with onion salt and pepper n 1 egg depending on large or small container of dry cottage cheese. you scoop it with a lg spoon and then put on rolled out dough. pull dough over mix on dough and cut out with a large cup or glass then pinch the ends closed your should have a half circle with pinched edges.You will have pieces left over cut into stripes you do not want to mix rolled out left dough with the next batch of noodle dough. You should have a lg kettle on stove with boiling water. do not put into water untill it is boiling for best results do not make the case noodle (verinica)untill water is boiling, as the dough will get to soft and stick to a pan. you want to add to boiling water and when done it will float and dough will be done,. then have a roasting pan, put them in that until all is cooked. with the stripes. then have about a cup of croûtons, a quart of cream, add diced ham or sausage and put in oven for about 20 to 30 minutes and serve hot. sometimes my grandmother would fry the left over for my grandfather the next day if there were left overs.