Put the flour in a bowl. Add egg, a pinch of salt, yeast and sugar. Heat the milk and fat and add to the bowl, stirring constantly. It works best with the food processor. Knead the dough until it no longer sticks to your fingers. If too soft, add a little flour.
Cover the dough with a cloth in a warm place and let rise for about 40 minutes until its volume has doubled. Then remove approx. 100 g each, roll into a ball and roll again with the cupped hand on the work surface. This will straighten the bottom of the sphere. Place on a floured surface, cover with a cloth and let rise again at a warm temperature for 10 minutes (be careful not to let the dough get a draft!).
In a pan or a wide, low saucepan with a tightly fitting lid, lightly cover the bottom with water. Add about 1/2 teaspoon butter and 1/2 teaspoon salt. Warm up, but don`t boil! Place the steamed noodles in the pan with plenty of space between them (for a 24 cm pan, 5 will fit), turn the heat of the plate down to half and put the lid on. Leave in until you can hear hissing noises in the pan. Now push the pan back and forth a little so that the water can drain off the lid. Lift the lid off with a quick jerk, no water should drip onto the steamed noodles, otherwise they will get dents. Remove the steamed noodles and let them cool slightly on kitchen paper.
Go very well with potato soup or afterwards, served with vanilla sauce, apple sauce or wine foam sauce. But they also just taste that way.
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