Soup soup with egg noodles
Instructions
Knead the flour with the egg, 1 tablespoon of grated pecorino cheese, one with oil, salt, pepper and nutmeg.
Roll out the dough into a thin sheet, then divide it into three parts by which expected butterflies respectively, of narrow bricks and maltagliati.
Dry the sliced onion in a little oil, then add the broth and bring to a boil.
Cook the pasta and serve with grated pecorino cheese.
Ingredients and dosing for 4 persons
- 200 g of flour
- 2 eggs
- 1 great white onion
- Semi seasoned pecorino cheese
- 100 cl of broth
- Nutmeg
- Olive oil
- Salt
- Pepper