Knoephla (pronounced k-nip-fla; the “k” is not silent) is of German-Russian origin. My Grandma Blumhardt made knoephla with potatoes as a side dish with her home-fermented sauerkraut and German sausage every time we came to visit. I also love them in soup (see Chicken Noodle Soup with Roasted Garlic).
For the Knoephla:
Beat eggs in a 2 cup liquid measuring cup and add water to the 1 1/2 cup mark.
4 cups unbleached all-purpose flour, plus more for rolling
1/8 tsp salt
1/2 tsp baking powder
Sift or whisk ingredients together in a large mixing bowl. Gradually add liquid to flour mixture, stirring with a wooden spoon and then working the dough with your hands until it forms a semi-firm, non-sticky ball. (Add additional flour or water if necessary.)
Place dough on a floured work surface and knead 20 times. Divide into 7 balls. Place one ball of dough on a heavily floured work surface and cover the remaining 6 with inverted mixing bowl.
Generously sprinkle flour over a 2 standard cookie sheets with sides.
Roll 1 ball of dough at a time into a circle 1/4 to 1/3 inch thick. Cut into 4 strips. Sprinkle or dredge with flour and stack pieces, matching size/shape. Cut with knife into 1/4 to 1/3 inch wide noodles. Toss noodles generously with flour as you work to keep them from sticking to each other and sprinkle them over the floured cookie sheet.
To Cook for Soup:
2 tsp salt
one-third to one-half batch of knoephla
Bring a large pot of water (4 quarts) to a boil and add salt. Drop noodles in boiling water and boil gently until tender; 5 – 7 minutes if fresh, 10 – 12 minutes if frozen. Watch carefully to prevent boiling over. Drain without rinsing when done and add to soup just before serving.
To Cook as a Side Dish:
3 medium red-skinned potatoes, peeled and cut in 1/2 inch cubes
2 tsp salt
2 Tbs vegetable oil
4 Tbs butter
8 – 10 soda crackers
one-half batch of knoephla
Bring a large pot of water (4 quarts) to a boil and add salt. Add potatoes and cook until tender. Remove potatoes with a slotted spoon to heavy warmed crockery bowl, reserving cooking water. Add more water if needed and return to a boil. Drop noodles in boiling water and boil gently until tender; 5 – 7 minutes if fresh, 10 – 12 minutes if frozen. Watch carefully to prevent boiling over. Drain without rinsing when done.
Meanwhile in a small saucepan, heat oil and butter together over medium-low heat until foamy. Crumble the crackers into the butter mixture and saute until golden brown and crispy. Toss noodles and potatoes together. Drizzle with buttered crumbs and stir well.
To Freeze Uncooked Noodles:
Be sure the noodles are evenly distributed over the cookie sheets. Sprinkle additional flour over the noodles. Freeze uncovered until solid, about 2 hours. Working quickly, package frozen knoephla in zipper top freezer bags, label, and return to the freezer. Use within 3 months. Drop frozen noodles directly into rapidly boiling water; do not thaw before cooking.