Bavarian Steamed Noodles

Pasta dishes are always a good idea!

First make a dampfl. Dissolve yeast in one eighth of a liter of lukewarm milk mixed with 2 teaspoons of sugar. Put the flour in a preheated baking dish, make a hollow in the middle. Pour in the dampfl, stir with the flour and leave in a warm place for 20 minutes with the lid closed. Heat the remaining milk with about 20 g of butter. Add to the egg, dampfl, pinch of salt and the lukewarm milk and stir until the dough bubbles and separates from the baking bowl. Let rise for another 20 min. Dough on lightly floured countertop form and divide into 9 equal pieces . Form the pieces into smooth noodles. Rest for another 10 min with the lid closed. In the meantime, in a roaster or square pan, heat milk, sugar (to taste) and about 20g of butter on low heat. Important: there should be only enough liquid (butter, milk, sugar) in the frying pan to cover the bottom slightly. Place the noodles one by one in the frying pan and cook on low heat with the lid closed for half an hour. After about 20 minutes, open the lid to check the heat. Be careful not to drip condensation. Dab the lid well, put it on – go on. The pasta is ready when it has absorbed all the liquid and a nice golden brown crust has formed on the bottom. Cut off the noodles and view them. They are often served with vanilla sauce, strawberry sour cream or compote.

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