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Mehlknepfeles- Homemade Alsatian pasta
Mehlknepfeles- Homemade Alsatian pasta
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Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.

Ingredient List for 2 servings:
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gr Flour 300
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3 Eggs
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100 ml Milk
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1 pinch Salt
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1 pinch Pepper
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50 gr Grated cheese
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50 gr Croutons
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0,5 Fried onion
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3 liter Water
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1 Chicken broth
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250 gr Mushrooms
Instructions:
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Beat the eggs together with salt and pepper. Add milk and flour slowly.
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In a casserole boil the water together with the chicken broth.
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Place some of the paste on a board and cut out small dumplings in preferred size. Place them directly in the boiling water.
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When the dumplings rise to the surface take them out of the water.
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Butter a frying pan and fry the dumplings together with the onion.
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In another frying pan fry the mushrooms.
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Serve the mehlknepfeles together with some grated cheese, onions, mushrooms and croutons
A selection of recipes from the same country.
This recipe is from France , Alsace.
Sand bredele with peanut butter
Sand bredele with peanut butter
The French sand cookie originate from the Sablé-sur-Sarthe. To make the cookies you need to mix cold butter together with the flour and sugar, and the result resemble of sand. This Alsatian bredeles are one version of the sand cookies, but with a taste of peanut butter. You can use whatever baking from as you prefer.
Chocolate cheesecake squares
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This is a homemade chocolate cheesecake prepared in a slightly different way than the traditional cheesecake. The bottom is made with pink biscuits from the region Reims in France. The closest you can come to these biscuits are pink lady fingers. Instead of serving a full round cheesecake this recipe prepare the cake in small single portions instead.
Hazelnut pie
Hazelnut pie
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
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