Ducat Noodles #987

Pasta dishes are always delicious!

Make a steam with milk, crumbled yeast, sugar and a little flour.

Melt the remaining ingredients (lemon peel, butter, salt) in the rest of the heated milk. Stir the eggs and the dampfl with the flour to form a dough, add a little warm milk if necessary, beat the dough with the wooden spoon until it separates from the utensils and the wooden spoon and has a smooth silky texture. Dust the surface of the dough lightly with flour, rest the dough in a warm place and let it rise (it must increase by about a third of its volume). Then repeatedly punch the dough together (This will make the baked product fine-pored).

Roll out the dough on a floured board to the thickness of a finger, cut out small pieces with a small round cutter (2-3 cm in diameter or the same size if you are making steamed noodles), grease them sufficiently with melted butter and place them one after the other in rows in a baking pan. Cover and let them rise in a warm place until they are half as high. Then bake in a medium-hot oven until golden brown. After baking, turn out, separate and serve with vanilla cream sauce.

What is often called “noodles”, especially in the peasant cuisine of Austria, has nothing to do with pasta noodles, neither in appearance nor in composition. Many folk g

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