Categories: Soups/stews, Pasta, German 
      Yield: 4 servings 
  
      1    Egg                                      Meat broth 
      1 tb Water                                    Ground nutmeg 
           Salt                                     Chives 
    200 g  Flour (1 3/4 cups)              
  
  On a pastry board, combine the flour, egg, water and salt into a pasta 
  dough, then roll it out paper thin.  Hang the dough over the back of a 
  chair or something similar for drying.  After the dough has been drying for 
  1 1/2 to 2 hours, cut it into 2/3-inch squares.  As you spread out the 
  dough on the board, you will have to keep dusting it with flour.  Bring 
  some lightly salted water to a boil and cook the 'Fleckle' for about 10 to 
  15 minutes. Drain, briefly rinse in cold water, and then add to the hot 
  meat broth.  Adjust soup's seasoning, and top with chopped chives. 
   
  Variation:  RIEBELESUPPE 
   
  Prepare a dough as for the 'Schneiderflecklesuppe', but make it a bit 
  firmer so you will be able to grate it onto the board. Cook 'Riebele' for a 
  few minutes in salted water, then strain and add to hot meat broth. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92