first courses from Italy - Emilia-Romagna
translated by Italian with
When the cold warms the heart.
Combine all the ingredients in a large bowl and mix them, whipping the eggs in a plate. Once beaten add them to the other ingredients, with the peel of a lemon and mix until the mixture is compact and smooth, but not hard.
If you feel the dough hard add some broth, where they will be cooked later.
Cut the mixture so that it can be crushed effortlessly in the potato masher, directly into the boiling broth.
They will be ready when they surface. Serve hot, adding Parmesan to taste.