Obviously with tasting as quality control. When there is a sacrifice to be made, I am always a volunteer.

Pasta: 560 g of 00 flour and 4 whole eggs plus 4 egg yolks.

Filling: 300 g Parma raw ham, 300 g mortadella, 300 g cooked ham, 300 g Parmigiano Reggiano, 7 whole eggs, nutmeg.

Grandma Rina's recipe from Fiorenzuola d'Arda PC

Credits: Andrew Marley, Homemade pasta Facebook® group