Corallini soup

  • Difficulty


  • 300 g0SX0084
  • 4 tbsp grated Parmesan cheese
  • 1 sprinkle nutmeg
  • 1 sprig marjoram
  • 1 l broth, prepared earlier
  • salt and pepper
Corallini n° 84


Pour the broth in a large saucepan and place it over the heat, add the sprig of marjoram and bring it to the boil.Cook the pasta and drain it al dente, pour it in the soup tureen and serve it nice and warm, sprinkling it with grated parmesan cheese.