Schneiderläppchen is a dish that was particularly popular with children at the beginning of the 20th century. It consists of pasta dough cut into thin squares and cooked in sweetened vanilla milk. Anyone who likes rice pudding or steamed dumplings will love this light meal. It can be served cold or warm.
For the pasta dough:
200 grams light spelt flour
2 large eggs
For the vanilla milk:
2 litres milk
1/2 vanilla pod
50 grams sugar
1. Place the flour on a pasta board.
2. Make a well in the centre of the flour with a tablespoon and add the eggs.
3. Knead into a pasta dough, shape into a ball, cover and leave to rest for a few minutes.
4. Meanwhile, place the milk, sugar and vanilla pod in a saucepan on the hob and heat.
5. Roll out the pasta dough thinly with a rolling pin, repeatedly lifting the dough sheet off the pasta board and turning it over.
6. Cut the thin pasta dough into small squares with a knife or a pasta wheel.
7. Bring the milk to the boil.
8. Carefully add the pasta squares and cook in the milk for 10-20 minutes until done.
9. Serve warm or cold in small bowls or deep plates.
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