Poppy Noodles From Curd Dough

For the poppy seed noodles from curd dough beat butter with 30 g powdered sugar, the egg and vanilla sugar until fluffy.

Add the curd cheese, a pinch of salt, lemon zest, semolina and egg yolks and mix well. Now stir in the flour and let the dough rest in the refrigerator for 5 hours.

On a floured work surface, roll the dough into noodles. Place the noodles in the boiling salted water, simmer for 2 minutes, then cover and let sit for 10 minutes.

Melt the butter in a pan, remove the noodles from the water with a perforated ladle and place them in the pan. Mix the poppy seeds with sugar, pour over the noodles, stir and serve the poppy seed noodles.

Preparation Tip:

Apple sauce goes well with the poppy seed noodles.

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