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meat broth: 2 liters
flour: 150 grams
semolino: 50 grams
eggs: 3
nutmeg
grated pecorino: 80 grams
Mix flour, semolino, eggs and nutmeg into a dough.
Grate the dough and let it dry up on the properly infloured rolling-board.
Let the broth boil up and add some pasta that should be cooked for 20 minutes at the low fire.
Before serving it to the table add some grated pecorino.
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