How to make it

  • Ham with homemade egg noodles (Schinkennudeln)
  • Cook the noodles in salted water and drain; they can also be left over from the day before.
  • Butter a soufflé pan and fil pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer.
  • The top layer should consist of noodles, Dot with little bits of butter and sprinkle with bread crumbs.
  • Bake in the oven for about 30 minutes.
  • Homemade German Egg Noodles:
  • Combine flour and salt. Mix in yolks and water; mix well. Knead on floured surface until smooth and elastic, about 5 minutes. Let dough rest 30 minutes.
  • Roll out to 18" square. Let dry 1 hour.
  • Roll up loosely like jelly roll. Cut dough into 1/4" strips. Unroll strips. Cut in 4" lengths. Lay out to dry again 1 hour.
  • Cook in 3 quarts boiling, salted water 18 minutes or until noodles are tender.
  • Drain in colander. Rinse with hot water. Drain well. Noodles can be served buttered with crumbs or as you would serve packaged noodles.

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