Steamed noodles, © A_Lein / shutterstock.com© A_Lein / shutterstock.com

Ingredients for 4 persons:

The steamed noodles

Sift 400 g of flour into a bowl. Make a depression in the middle and
20 g of yeast (fresh) crumbled in, add
Sprinkle 1 teaspoon of sugar , then with 4 to 5 tablespoons of
Pour 150-200 ml of milk (warm) and cover covered in a warm place for about 30 minutes.
20 g sugar as well
1 bar of TL salt
40 g butter (liquid)
Add 2 eggs and the remaining warm milk, mix well. Knead with the dough hook of the hand mixer to a soft dough until it bubbles. From the dough, make hand-sized balls and let them rest on a floured surface for around 30 minutes. Cover with a cloth.
150 ml of milk as well
2 tablespoons butter
Heat 1 pinch of salt in a casserole. Put in the steamed noodles, close the pan well and bake in the oven at 200 ° C for about 30 minutes.

The wine foam sauce

250 ml of white wine and
1 tbsp lemon juice
65 g of sugar
2 eggs
1 tsp cornstarch
grated peel 1 lemon (untreated)
with the whisk in a bowl stir well. Heat in a water bath while constantly beating. Once the mass has set, serve immediately hot.

The sauce must not cook because it will then clot immediately. The volume doubles when hitting, so the pot needs to be big enough.

Recipe from: The Rheinhessen country women cookbook

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