Rahm Noodles

Cozy up with a bowl of Rahm Noodles, a rich and creamy German dish that’s the ultimate comfort food for chilly days.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 25

Total Time 40

Ingredients

For Frying and Sauce:

▢ 100 g Butter
▢ 60 ml Water
▢ 300 ml Cream

Instructions

In a large bowl, combine the all-purpose flour and salt.
Create a small well in the center, add vegetable oil, and then slowly pour water into the flour mixture, stirring as you go.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Cover the dough with a cloth and let it rest for 10 minutes to relax.
Once the dough has rested, roll it out into a thin sheet (3-4 mm thick). Spread 3 tablespoon of room-temperature butter on top, then roll it up and cut into 1-inch rounds.
In a large saucepan, melt 100 g of butter over low-medium heat.
Once the butter has melted, add 60 ml of water and stir to combine.
Add the noodles to the pan, cover, and cook for 10 minutes until golden and crispy on one side. Then, flip them and brown the other side for 4 minutes.
Pour in the cream, and let it simmer for about 10 minutes until it thickens slightly.
Serve immediately.

Notes

Dough Consistency: Knead the dough for about 10 minutes to develop the gluten, making the noodles elastic and strong. If hand-kneading feels tough, a stand mixer with a dough hook will work great.

Resting the Dough: Let the dough rest for at least 10 minutes. This relaxes the gluten, making it easier to roll out and shape, don't skip this step!

Rolling the Noodles: Roll the dough to about 3-4 mm thick. If it's too thick, the noodles will be chewy; if too thin, they may break while cooking.

Covering the Pan: Covering the pan helps the noodles cook through and soften before crisping up. It also keeps the butter from evaporating too fast.

Storage: Store leftover Rahm noodles in an airtight container in the fridge for up to 3 days.