1 2/3 cup all-purpose flour
2 eggs
1/2 teaspoon salt
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup cooked and shredded chicken
To taste, salt and black pepper
1 tablespoon fresh parsley
8 cups chicken broth
6 tablespoons grated Parmesan cheese
1 2/3 cup all-purpose flour
2 eggs
1/2 teaspoon salt
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup cooked and shredded chicken
To taste, salt and black pepper
1 tablespoon fresh parsley
8 cups chicken broth
6 tablespoons grated Parmesan cheese
Place the flour on a flat surface
Make a depression in the center and add the eggs, 1 tablespoon water, and salt
Mix the ingredients with a fork, then knead well
Cover and let it rest for about 20 minutes
Fry the onion in butter over low heat until golden
Add the chicken and season to taste
Simmer for about 2 minutes, stirring occasionally
Add the parsley, mix well, and remove from heat
Let it cool slightly
Roll out the dough to a thin layer and cut into squares of 7 cm
Stuff each with 1 tablespoon of prepared filling
Dip the edges in water
Fold in thirds
Close the edges with a fork
Simmer the chicken broth over medium heat
When it starts to boil, add the stuffed pasta and cook for about 10 minutes or until tender
Serve with grated Parmesan cheese
