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Melkkos, also called Melksnysels or milk noodles, was served as a light supper dish, in the days when the main meal was served in the middle of the day. It makes an interesting first course to a traditional meal. To save time, ready-made medium ribbon noodles, vermicelli or thin ribbon noodles can be used, but the dish tastes much better if you make the noodles yourself as described here.
- Sift the flour and salt together.
- Beat the eggs well, then add 250 ml of the milk and mix well.
- Stir in the sifted flour mixture and just enough milk to form a stiff dough.
- Knead until elastic, then roll the dough out thinly on a floured board.
- Sprinkle the dough with additional flour and cut into 3 mm-wide strips to make noodles.
- Heat the remaining milk to boiling point.
- Add the noodles and butter and simmer for about 30 minutes, or until the noodles are cooked.
- Ladle the melkkos into soup bowls and serve hot, sprinkled with cinnamon sugar.