German culinary culture gave a place special importance to fresh pasta with a wide array of nudeln.
The editors of the Encyclopedie, which began publication in 1751, has an entry for nudeln, pasta made with pure wheat flour, milk and butter, rolled out with rolling pin and cut into strips.
Nudeln may be cooked and treated in much the same way as spaghetti or other pastas. In German nudeln are generally boiled drained and mixed with melted butter or bacon fat.
They are seasoned with salt, pepper, nutmeg, paprika, poppy seeds, finely chopped dill or parsley, crumbled cooked bacon – the seasoning added depends on the food being served with the noodles.
Alfred Sidgwick stated in 1908 that nearly all German soups were good, some of the best not known in England. Nudelsuppe was noodle ins strong chicken stock, the nudeln of the early soups rolled by hand as thin as paper.
Nudeln in Germany
