Passatelli in brodo (2)
Instructions
Put in a bowl, eggs, breadcrumbs, a handful of Parmesan, a pinch of salt and mix well to form a soft and homogeneous dough.
Put the dough in the Mashers (with the plate with larger holes) and when the soup boils maneuver Mashers to let out the dough in the form of many vermicelli ranging detached from the plate with a knife.
Cook for a few minutes and then serve.
Ingredients and dosing for 4 persons
- 150 cl of meat broth
- 4 tablespoons of breadcrumbs
- 2 eggs
- Salt
- Grated parmesan cheese
- 1 tablespoon of flour