multicolored tagliatelle with fresh sauce
first courses from Germany
translated by Italian with
Hot dish delicious and typical of the German Alpine and with different names.
You make a good chicken soup and meat.
Beat the eggs, add the rice starch, salt, milk, cheese and finely chopped chives.
The crepes should be fine: buttered or oiled a pan for crepes or a normal stick.
Pour a little 'of batter, enough to make a fine omelette, roteate the small pot to distribute the mixture well.
Cook on both sides. Let cool.
Roll up the omelets and cut into very thin strips (type noodles).
Take the strips, place them on plates and pour the boiling broth (just before serving).
Serve with grated Parmesan cheese.