Thick noodles (homemade)

Ingredients for 1 servings:

• 2 eggs
• 2 tsp salt
• 3 tbsp milk
• n. B. Flour
• Water, boiling
• possibly vegetable stock cubes
• possibly salt
• possibly butter
• possibly ketchup
• possibly sour cream
• possibly prunes, pickled
• possibly onion(s)
• possibly cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

This is an age-old recipe in our family. Nothing is quicker than this. And children, and adults too, have ALWAYS been enthusiastic: The following recipe is intended for one person as a main meal. Beat the eggs with a whisk until frothy, stir in salt and milk. Then add enough flour until the dough is VERY thick. At the end you can only work it with a fork, but that’s how it should be. Unfortunately I don’t have the exact flour specifications, but I’d say the consistency should be about that of a firmer cake batter. Bring boiling water to a boil (with vegetable stock if desired, otherwise salt) and use a small spoon to scoop out the dumplings from the dough and drop them into the water. The hot water makes the dough come off the spoon very quickly. Do this with all the dough; as soon as the noodles float to the top, they’re done. Drain the water and enjoy. Either plain, with butter, with ketchup, with sour cream, pickled dried plums, with onions and then topped with cheese, etc. there are no limits to your imagination.