Pasta dishes are always a good idea!
Mix yeast with sugar and milk, let rise with the lid closed (Úmpfl). Pour hot lard over the curd, rub well. Mix in egg yolks, cream, eggs and salt. Mix the flour with the Úmpfl and then with the curd mixture. Beat the dough until it is medium firm (if it is too soft or too firm, add a little flour or lukewarm milk) and leave in a warm place with the lid closed.
Form thumb-thick rolls, cut into pieces of about 2 cm, “wuzeln” these into noodles the length of a small finger, bake in fat until golden brown, still hot to the table form.