Friday, October 21, 2011


I grew up loving these ragged bits of homemade pasta cooked in
chicken broth.

The pasta is simple, made with flour, eggs and a bit of salt.

Make a well in the flour, add the eggs that are whisked together.
Looks so neat and tidy for the time being.

Use a fork to begin the process.

At the end you have to involve your hands to make a firm
ball of dough.  It takes some effort as the dough will be very dry.

Cover with a bowl and allow to rest ... just ignore it for a
while ... no set time ... perhaps an hour.

The dough becomes very pliable and elastic.
Cut into uniform wedges ... or pieces .. not important.

Break off or cut into smaller pieces and toss into a food processor.

Pulse until the dough is separated into little bits.
I like them quite small but some prefer them more coarse.
It is a personal preference.
If you do not have a food processor, you can grate the dough
on a coarse grater.  That means you have to be more careful.

Spread on a baking sheet and dry in the oven , stirring occasionally.
When completely dry, the 'gerstl' can be stored in an airtight
container or frozen until needed.


1 egg
1egg yolk
1 cup all-purpose flour
¼ tsp. salt

Beat egg and egg yolk together with a fork.  Blend flour and salt in
shallow pan; make a well.  Add egg all at once; stir together, then knead
into a smooth ball.  Pat into a disc, cover with bowl and allow to rest
for 30 to 40 minutes.
Grate on a coarse grater or pulse in a food processor until
desired size pieces are obtained.
Spread on a baking sheet and dry in a 200° oven, stirring occasionally.
When completely dry , the 'gerstl' can be stored in an airtight
container or frozen until needed.

4 cups chicken broth

Gradually sprinkle 'gerstl' into hot chicken broth and simmer for
a few minutes until tender.
Yield: 2 to 3 servings


  1. Oh how delicious, my mother-in-law makes this quite often. I love it when she makes Gerstl with duck!

  2. Thanks for posting, this is delicious.