For 4 people: 4 eggs, 400 g flour, pecorino or parmesan cheese, breadcrumbs, lard or butter.
Prepare the pasta dough and cut it into thin noodles. In the meantime prepare a broth with the trotter, tail and other pig bones as envisaged in the original recipe, or alternatively use chicken or cow bones. Grease a baking pan with lard or butter, sprinkle with breadcrumbs. Spread a layer of noodles, seasoned with a little lard and sprinkle with grated cheese, continuing in this way for all the layers. Ladle the broth into the pan to cover the noodles and bake. The dish should be kept in an oven at about 150 °C for 30-35 minutes until it forms a golden crust and the broth has completely evaporated. Cut into squares and serve very hot.