Bolognese Strichetti

Ingredients

• flour
• eggs
• g finely grated parmesan
• nutmeg
• broth

Instructions

1. Knead flour with two eggs, 40 g finely grated parmesan and nutmeg.
2. Roll a sheet (not too thin) and cut it with a fluted wheel into strips a finger and a half wide.
3. Cut the strips on the bias at the same spacing into almond shapes.
4. Pinch each piece's four points (two above, two below) into joined little rings; cook briefly in broth. Serves five.