2 chicken breasts
1 onion
1 carrot
5 sprigs of parsley
salt and black pepper to taste
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
2 beaten eggs
1 recipe for fresh pasta
2 chicken breasts
1 onion
1 carrot
5 sprigs of parsley
salt and black pepper to taste
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
2 beaten eggs
1 recipe for fresh pasta
Cook the chicken breasts like you would for a soup, in water with the carrot, onion, parsley, salt, and black pepper
When the chicken is tender, remove the skin and bones
Pulse through a food processor or finely chop
Mix together half of the Parmesan cheese, parsley, eggs, and 1 tablespoon of salt
Mix very well
Make the pasta dough and fill it
Let it dry for 1 hour
Cook in the broth where the chicken was cooked
This only takes a few minutes because fresh pasta cooks quickly
Remove with a skimmer
Drain over paper towels
Place on a plate and sprinkle with the remaining Parmesan cheese and, if desired, drizzle with melted butter
Serve 4 to 6 portions.
