Eiergerst

This "Eiergerst" (egg barley) recipe comes from Margarethe Scheffer's handwritten cookbook from the Niederaula-Solms estate. She wrote "Kochsch." under the recipe, indicating that this "Eiergerst" came from a cooking school's recipe repertoire.
These are pieces of egg noodle dough grated on a grater, which served as a soup ingredient.
They taste wonderful in a meat or vegetable broth.

Method:

  1. Make a firm pasta dough from the ingredients.
  2. Put the flour on a work surface, make a well in the middle and add the egg, water and salt.
  3. Gradually combine all the ingredients with a spatula or knife and then knead well until you have a homogeneous, smooth ball-shaped dough.
  4. Let the dough rest a little.
  5. Now use the grater to grate the pasta dough into small pieces resembling barley grains.
  6. Then the "Gerst" is laid apart and left to dry.
  7. The “Eiergerst” is boiled for a few minutes like noodles and used as an ingredient in the meat or vegetable broth.