Cook the vermicelli in the milk until soft. Separate the eggs and beat the egg whites until stiff. When the pasta is soft, stir in the egg yolks. Add sugar and salt to taste.
Fold in the egg whites. Put the mixture in a greased water bath and let simmer in it for 50 minutes.
Bring the strawberries to the boil with a little water. Thicken with cornstarch and sweeten with sugar. After about 50 minutes, remove the pasta pudding from the mold. Cut into pieces and serve with the strawberry sauce.
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