Try this delicious pasta dish:
Other titles: Wuchteln
From a third of the lukewarm amount of milk, yeast, a little bit of flour and a pinch of sugar prepare the steam. Heat the remaining 2/3 of the milk with salt, vanilla, butter, sugar to about 30 °C, add to the flour and steam form, grated lemon peel and egg yolks (an increased amount of egg yolks gives even finer tubular noodles). Place the dough in a warm place to rise. Punch down once.
Roll out the yeast dough (approx. 30 by 30), cut into five by five pieces, form apricot jam (or Powidl, poppy seed, nut or curd filling) in the middle of the dough pieces, fold the four ends of the dough pieces over each other and press them together. Brush each noodle well with melted butter and place them in a frying pan (approx. 25 x 25 cm) with the ends facing downwards. Rise, bake while brushing several times with butter. Cool, turn out and sprinkle with sugar.
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