So, last week, I posted about Zimtsterne, an egg-white based cookie. My first foray into Zimtsterne was a bit of disaster, leaving a pile of nut-flavored meringue lumps and nine egg yolks. What to do with the leftover egg yolks?
If you tuned in last week, I did reference a gluten-free recipe for Spaetzle, or egg noodles. I made a few modifications to simplify the ingredients list, and overall, the result turned out OK. I used potato starch and brown rice flour only, and egg yolks instead of whole eggs. I used a bit too much water, but then compensated with a little bit of extra potato starch and rice flour.
I halved the dough into two pieces and rolled out the dough immediately on waxed paper. The first time I didn’t use flour on the paper and it stuck. The second batch I did use flour and it worked better. I did a very ordinary slicing the dough into short strips.
I let them dry for several hours and then boiled some immediately to mix with a soup. The result was OK, although next time I think I will roll them out thinner, or I will make them into dumplings rather than noodles. Overall, a decent outcome for a recipe with a reputation for being very difficult to get right.
3/4 c potato starch
1 ¼ c + 1Tbsp brown rice flour
3/4 tsp nutmeg
1/2 tsp salt
8 egg yolks, beaten
1/4 c water + more as needed
Whisk eggs lightly. Mix dry ingredients in a separate bowl. Add the eggs to the dry ingredients and mix thoroughly. Add small amounts of water to form a dough, then add small amounts of mix of potato starch and brown rice flour until a dough. Divide into even amounts and roll out on waxed paper, a quarter of an inch or less thick. Using a knife, cut dough into patterns or strips. Let dry. Store for up to a week. To serve, boil for two to three minutes and then serve to taste.