Fleckerlsuppe

Knead 200 g flour, the eggs and the salt with the dough hook of the hand mixer to a smooth pasta dough. Continue to knead by hand until the dough is shiny. Cover and rest for half an hour. Dust the arebits surface with the remaining flour, roll out the dough to the thickness of the back of a knife. Tear the dough into patties or cut them out nicely with cookie cutters.

Boil plenty of salted water, add a little oil. Quickly fill in the dumplings one by one, loosening them up with a wooden spoon so that they do not stick together. Let it bubble up and then simmer for 5 minutes at low heat. Let the clear soup bubble up, season with spices, at least P + S. Distribute evenly in soup cups or plates, fill with Fleckerl, sprinkle with chopped parsley.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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