- Squash, cut in half and peeled from seeds - 1 Piece
- clove garlic, crush - 2 pieces
- salt - 1/2 teaspoonfuls
- egg - 1 piece
- wheat flour - 1 glass
- white flour - 1 glass
- water - 7 glasses
- salt - 1 st. a spoon
- cube of chicken broth - 1 piece
- beer - 1 glass
- ground sage - 1/3 teaspoons
- Ground black pepper - 1/4 Teaspoon
- cold unsalted butter, finely chopped - 1/4 Cups
- grated parmesan cheese - 1/2 cup
Knife to make a few cuts in squash. Cook in the microwave for 10 minutes. Put the pulp in a bowl. Add garlic, 1/2 teaspoon salt, egg and wheat flour. Add a little white flour and mix until you get a sticky dough with a controlled structure. Put the dough on a floured surface and roll into thin strands. Slice the dough into dumplings. Bring water with 1 tablespoon of salt to a boil in a large saucepan, add the dumplings to boiling water one at a time, when they all go up, take off and put in a large bowl, set aside. Leave 1 1/2 cups of water in a saucepan and put again on the fire, add the bouillon cube, beer, sage, pepper and bring to a boil, continue to cook until the mixture has decreased to about half of the original volume, about 15 minutes, reduce the fire to an average . Add butter, one cube, immediately return the dumplings to the pan, turn off the fire, and add Parmesan cheese. Cover the pan and let stand for 10 minutes before serving.
Servings: 8