Grated Pasta Soup

Place the flour and add the eggs, then knead carefully until you obtain a dough. a mixture Smooth and firm. Knead the dough until the surface is uniform and free of dry patches or lumps. The consistency should be firm, suitable for grating after drying.

Let the dough dry before proceeding, until the surface is dry and not sticky to the touch. This step makes the dough firm enough to produce separate crumbs when grating, preventing it from compacting into a single mass.

Grate the dry pasta until you obtain unevenly sized crumbs, small enough to cook quickly in the broth. Gently separate the pasta, making sure they don't clump together: the grated pasta should be loose and ready to be poured into the boiling liquid.

Bring the chicken broth to a boil in a large pot. Wait until the liquid is hot and bubbling steadily, which is essential for cooking the pasta evenly as soon as it's added.

Pour the grated pasta into the boiling broth and stir gently to distribute it. Continue cooking until the crumbs float to the surface: this is a clear indication that the pasta is cooked and ready to serve.

Serve the soup immediately while it's still hot and complete each portion with pecorino grated cheese. The cheese should spread across the surface and enrich the broth with its delicate flavor, without overpowering the soft texture of the pasta.