• 250g flour
• 25g oil
• 4 tablespoons of water
• 1 egg
• salt

Preparation:

Put the flour into a bowl, press a deepening in the middle.
Then put the oil, egg, water and salt into the deepening.
Mix the ingredients from the middle to the rim and knead the strudel dough until it is elastic and pliant.
Punch the finished dough onto the board for several times.
This makes the dough best.

• 13 oz. (375g) flour
• 6 Tablespoons of water
• 3 Eggs
• 1 Tablespoon of oil
• 1/2 Tablespoon of salt

Preparation:

Put the flour into a big pot and press a deepening in the middle.
Put the salt, the egg, and the water in there.
Mix the salt, oil, water and the egg with a fork,
until it is a thick pulp.
Then mix it to a very firm dough.
To get it soft, knead it for a while.
Roll out the finished dough as thick as the back of a knife.
After rolling out let it rest for half an hour to let it dry.
Cut the dough into very narrow stripes for soup noodles or into
stripes of about 1cm for noodles?(Bandnudeln).
Cook it in 2l boiling water and pour it off.
Frighten them with cold water.
If the noodles are an enclosure to rost or flesh,
warm them in a pan with hot butter ormargarine.
Noodles are also base of lots of swabian and Bavarian farinaceous
foods like
Apple doughnuts, apple noodles, cinnamon noodles and so on.