Pasta dumplings

INGREDIENTS for 4 PEOPLE: 300 g of wholemeal flour, 2 eggs, 2 dl milk for season: 50 g of butter, a glass of milk, a dozen Sage leaves, 50 g of grated Parmesan PROCEEDINGS brought to boiling a pot of salted water.

In a bowl mix the flour, eggs, salt and milk, whipping the mixture with a wooden spoon.

For the success of the dough must be really well-crafted, almost? mounted?, so in this case we recommend that you use, if you possess, the food processor.

Then pour the mixture into the? iron spatzle? placed directly on the pot of boiling water.

Slide the drip tray onto the sieve, until pastry: you'll get the vermicelli than a couple of inches, which will cook more in a few minutes.

In a saucepan heat the milk with the Sage leaves and butter until it is dissolved.

Pour over drained pasta, seasoned with grated Parmesan cheese and serve hot.

(to make these dumplings, which are a specialty of Northern Italy, it takes just the spatzle this tool can be found in household shops, not all maybe, but without the other you will find in ' Trentino or in Valtellina)