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| What You Need: |
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˝ onions
3 oz baker's yeast
2 oz butter
Flour
3 pints water
Small pieces of carrot, celeriac, and parsley root
Salt
3 tablespoons milk
3 oz fine semolina
1 egg
Parsley
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| How To Cook: |
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1. Fry the onion and yeast in the butter; when the yeast begins to brown at the edges, sprinkle in 2 oz. flour, mix well and pour on the water.
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2. Add the finely chopped vegetables, season with salt, whisk well and cook for 20 minutes.
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3. Now prepare the pasta by mixing the milk, semolina and egg, then adding a little flour and salt.
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4. Using a teaspoon, drop small pieces of dough into the soup and cook for about 5 minutes.
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5. Garnish with parsley.
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