Melksnysels (noodles in milk)

Deur Barbara Joubert, SARIE KOS Winter 2010

Melksnysels (noodles in milk) Foto’s: Micky Hoyle Galery

(6 portions)

  • 240 g (430 ml) cake flour
  • 3 eggs, whisked
  • 3 ml salt
  • 2 litres milk
  • 15 ml butter

Mix flour, eggs and salt until a stiff dough is formed. At first it will look as though the mixture won't form a dough. Turn out onto your working surface and start kneading. Knead at least 10-15 minutes. Roll out very thinly and leave uncovered for 10 minutes. Cut into thin strips of about 5 mm. It will look like tagliatelle pasta. Heat milk to boiling point. Put the strips in the warm milk and lower heat so that the milk just simmers. Simmer 10-15 minutes. The strips must become soft. When soft, add the butter. Spoon into large soup plates and sprinkle generously with cinnamon sugar.

Cinnamon sugar

  • 200 g (250 ml) sugar
  • 15 ml ground cinnamon

Mix well

  • Assistent Melissa Pecoraro

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