These pasta-like dumplings are cooked quickly in boiling water. Delicious with a creamy white sauce. These can be frozen after cooking.
Something else. I use 1 egg to 125g of flour and add water to the mixture making it still a thick consistancy then scrape it off of a slate board into boiling water. - 15 Sep 2008
Excellent. Followed recipe exactly as is, turned out perfect. Dough is rather sticky to pinch off into small pieces but they turned out like tiny dumplings. Very good. - 15 Sep 2008
Pretty good stuff! I made the dough as stated. For pinching, every third dumpling or so I dipped my fingers into some flour; otherwise the whole glob just kept sticking to my fingers. I made them a bit bigger but they were still cooked all the way through; I cooked them in beef broth with a clove of garlic added in. Sprinkled with parsley right before serving; next time I will try adding some herbs to the dough itself. So good for how simple this recipe is, thanks! - 17 Nov 2008 (Review from Allrecipes US | Canada)