Snail noodles

Ingredients for 6 servings:

• 500 g wheat flour
• 250 ml milk, lukewarm
• 1 tbsp sugar
• 1 cube of yeast (approx. 42g)
• 1 tsp, leveled salt
• 1 egg(s)
• 80 g butter, soft or margarine
• 1 small jar of jam (plum jam)
• 1 pinch of clove powder
• 1 tsp, leveled cinnamon powder
• 1 handful of hazelnuts, grated
• 1 handful of raisins (optional)
• powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Home cooking

Sift the flour into a bowl, make a well in the center, and crumble in the yeast. Mix with the sugar and a little warm milk, dust with flour, and cover with a cloth and set in a warm place. Once the yeast has risen slightly, add the egg, salt, softened butter, and the remaining milk. Beat the dough until bubbly. Cover and let rise until doubled in size. Then roll the dough out into a finger-thick sheet measuring approximately 30 x 50 cm. Mix the plum jam with cinnamon and clove powder and spread it over the dough. Sprinkle the nuts and raisins evenly over the dough and roll up the dough, starting from the long side. Cut the roll into pieces about the size of a thumb and place them in a greased baking dish with the cut side facing up. Preheat the oven to 175°C. Cover the dough and let it rise until the oven reaches the right temperature, then bake for about 20-25 minutes (test with a toothpick). Sprinkle with powdered sugar and serve. Here in Salzburg, we usually serve it with milk. The pasta also tastes delicious cold with coffee.