Picagge Greens

Preparation:

Preparation: Boil the herbs, squeeze and chop them. On the table, place the flour in a crater, pour the eggs, a little water, 1 pinch of salt and the Parmesan. Start kneading with a fork then add the herbs and the sausage, peeled and minced. Now work with your hands, adding more water if necessary. Shape the dough and let it rest for about 30 minutes. Cut the picagge and let them dry, then boil them in salted boiling water. Drain and season with a touch of meat and grated Parmesan.