Pasta dishes are simply always delicious!
Put the butter, eggs, sugar, salt and lukewarm milk in a large enough bowl, sift the flour over it and crumble the yeast over it. Knead the ingredients to a smooth yeast dough and let it rise for about 1 hour with the lid closed. Weigh out 60 g of the dough, form dumplings with lightly floured hands and leave for another half hour. In a shallow, wide pan, boil the water with the lard and sugar, put the dumplings in and cook for 15 to 20 minutes on a low heat with the lid closed. Do not remove the lid during this time, otherwise the noodles will collapse. They should have a nice brown crust on the bottom, but remain white on top. Serve with a vanilla sauce.
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