Pasta rasa - Pastarèsa - Pasta resa - Pasta regia
A hard mixture of eggs, Parmigiano Reggiano cheese and bread crumbs (grated on a Cheese grater) seerved in meat stock
Traditional Food Product
Ingredients
150 g of grated Parmigiano-Reggiano
100 g of bread crumbs
2 eggs plus 1 egg yolk
1 teaspoon of flour
Salt to taste
A pinch of nutmeg
How to do
On the chopping mix all the ingredients until you get a smooth dough. Flour the cutting board and scrape with a grater (large teeth) shake up the lumps because they do not stick to each other. It can also be prepared a few days before and it cooks in minutes in the meat stock, pouring rain. It can also be prepared a few days before.
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