Steamed pasta, Bavarian style

Directions

1. Flour, 80g, mix with sugar and salt in a large bowl. ≈ 4 min
2. Create a well, pour in 125 ml of warm milk, then add the yeast. ≈ 10 min
3. Gently mix the yeast into the milk, adding only a small amount of flour at a time, until it is completely dissolved. ≈ 4 min
4. Let it rest for about 10 minutes in a warm place, until bubbles begin to form on the surface. ⏱ 10 min
5. Add the eggs and 100g of butter to the dough and mix until a smooth dough forms (this is easily achieved with the dough hook attachment on a food processor). ≈ 10 min
6. Cover the dough and let it rest for at least 30 minutes, or until it has doubled in size. ⏱ 30 min
7. In a pot or saucepan with a wide base and lid (preferably made of glass, with a lid), combine the remaining milk (250 ml), 2 tablespoons of caramel, and 50g of butter, then gently heat. ⏱ ≈ 10 min
8. Thoroughly knead the dough again, form balls approximately 5 cm in diameter, and arrange them in the pan/pot, leaving space between each one. ⏱ ≈ 7 min
9. Close the lid and let it simmer over low heat for about 30 minutes. ⏱ 30 min
10. The cooked pasta is ready when all the liquid has boiled away. ⏱ ≈ 10 min
11. Ideally, a very flavorful crust forms at the bottom of the pot, which is the perfect result for steamed pasta. ⏱ ≈ 10 min