For the dough, mix ½ l carrot juice, 500 g flour, two eggs and a pinch of salt.
Poach the dough in boiling salted water. You can shape the Kniddelen using a piping bag cut at the end. Press regularly to form strips of dough, then cut them with a knife that you dip regularly in hot water, or the old-fashioned way, i.e. lay the dough out with a spoon in the water.
Serve the Kniddelen with fried vegetables such as carrots or peppers, or any other type of vegetable.. Cut the vegetables into small pieces and fry them in herbal butter, add the Kniddelen and season with fresh herbs.