Ingredients for 4 servings:
Meat broth
100gr white flour
3 whole eggs
grated parmesan cheese
Nutmeg
Salt

Preparation:
In a medium-mixing bowl beat eggs with a pinch salt, nutmeg and parmesan cheese.
Add slowly flour and continue to stir till mixture is tender.

Knead by hands on a marble flat surface till dough is firm and smooth.
Wrap with a dishcloth and set aside for one hour.

Using a press-potato, prepare small vermicelli and pour directly in boiling broth.
As soon as pasta floats, drain and serve with abundant parmesan cheese.