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 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

Knead Until Smooth: I like to knead the dough for about 10 minutes; it’s a bit of a workout, but it makes the noodles nice and elastic. If I’m not in the mood to knead by hand, I just use the stand mixer with the dough hook.

Let the Dough Rest: I always give the dough at least 10 minutes to rest. It makes rolling so much easier later on. Skipping this step makes the dough fight back, so I never skip it.

Roll Just Right: I usually roll the dough to about 3 to 4 mm thick. Too thick and the noodles turn out heavy, too thin and they fall apart. That sweet spot gives the best bite.

Cover While Cooking: When I’m cooking the noodles, I like to cover the pan for the first bit. It keeps the moisture in and helps them cook through before they start getting golden and crispy.

Store Leftovers Right: If I have any left, I pop them in an airtight container and keep them in the fridge. They’re still great the next day, just reheat gently so they stay soft inside.