GREEN NOODLES

Ingredients:

2 eggs

500 Gr. white flour

2 bounches borage

50 Gr. skinned sausage

1/4 bottle dry white wine

50 Gr. grated Grana Padano cheese

1/2 veal brain

a small amount of marjoram, meat sauce, grated Parmigiano Reggiano cheese

How to cook it:

wash and clean the bounches of borage and boil them in salted water. Squeeze them and mix them with the skinned sausage.

Skin the veal’s brain, parboil it and mince it by using a mincer. Mix the flour and the Parmigiano Reggiano cheese with the dry white wine and the other ingredients. Let the dough stand for a few hours and then work into thin pieces of pastry, roll them up and cut the taglierini pasta by means of a sharp knife. Unroll them and let them dry before cooking. Boil and dress them with the "Tocco", sprinkle them with grated Parmigiano Reggiano.