The soup sachet
Instructions
Let soften at room temperature butter and potato with flour, breadcrumbs, cheese and eggs; Add salt, pepper and grated nutmeg.
If the mixture is not quite soft, add a little butter.
Give the mixture a salami and wrap it up in a clean white sheet tying it tight.
Bake the dough in broth for about three hours.
Drain the pasta, drain them, rid them from your beach towel and let cool.
Cut the dough into small cubes that you put in the broth 5 minutes before serving.
Ingredients and dosing for 6 persons
- Meat broth
- 50 g of flour
- 50 g of breadcrumbs
- 50 g of butter
- 100 g of parmigiano
- 4 eggs
- Salt
- Pepper
- Nutmeg