Preparation time: 20 minutes
Recipe for: 6 persons
• 3 kg breadcrumbs • 3 kg Parmigano Reggiano cheese • 4 eggs • nutmeg
Make a tasty meat and chicken broth. Mix the breadcrumbs with the Parmigiano Reggiano, eggs and a generous grating of nutmeg, until a firm dough forms.
Pass the dough through a colander with medium-size holes, cutting the emerging noodles to a length of approx. 2 cm. Plunge into boiling water; after approx. 2 minutes they will be ready to serve.