Snail Pasta

Try this delicious pasta dish:

Melt the yeast with the milk and stir in 400 g of flour. Rest this dampfl with the lid closed for 20 min. Next, add leftover salt, flour, sugar, flavorings and eggs to the Dampfl form and knead into a smooth dough. While kneading, incorporate the butter into the dough in flakes. Dust the dough ball with flour and refrigerate for at least 2 hours with the lid closed.

In the meantime, warm the raisins slightly with the rum and mix in the almond kernels. Bring 600 g of butter to a good boil once and cool repeatedly to room temperature.

Form the dough into a rectangle and roll out to about 80 cm x 60 cm. On it, on the narrower side, cut the dough in half in the middle. Cut about 3-4 cm wide sheets from both pieces of dough with a dough roller. Brush the dough sheets with the cooked butter, spread the raisins – almond kernels evenly on them and roll them up into a snail. Form the snails together (but not too tightly) on a greased baking sheet. Always brush the outer sides with butter a second time. Finally, brush the surface with the butter. Put the snail pasta in the refrigerator and let it rise for another 2 hours.

Then let it rise at room temperature until it reaches the height of the mold.

Preheat the oven to 170 °C (upper-lower heat) (hot air to 160 °C). Bake the snail pasta for about 1 hour, brushing it with butter 1-2 times. (It is recommended

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