23. Minestra di Nocciuole di Semolino

• 1 glass of milk
• 100 grams (about 3-½ ounces) of semolina

Heat the milk with the butter, and when it begins to boil, add the semolina little by little. Sprinkle with salt; when it is cooked and still hot, though no longer boiling, add the eggs, along with the Parmesan and nutmeg, and mix well. Let it cool and spread it out onto a floured pastry board. Roll it gently into a thin cylinder which you will cut into equal pieces to be made into little balls