Pasta “grattata” in brodo

• 7 ounces (200 g) type oo or all-purpose flour
• 1¾ ounces (50 <

Sift the two flours together onto a wooden board, shape into a mound, and make a well in the center. Break the eggs into the well, add a pinch of salt, and begin to incorporate the egg into the flour with a fork. When the mixture is too stiff to use a fork any longer, begin forming the dough with you