Sift flour and add eggs, salt and water if necessary

Knead the dough. Knead it for about 10 minutes, then let stand for 30 minutes.

Roll out the dough into larger “rags”.

Wash the tomato and cut the green and cut the x on the peel

Blanch the tomatoes

Let the tomatoes to cool in cold water with some ice and peeled it.

Cut the peeled tomatoes into quarters.

Hollow out the tomato in the middle.

Cut tomatoes into 1 x 1 cm cubes.

Cut the bacon into small cubes

Peel the onion and finely chop it.

Wash the parsley and separate the leaves and stem. Cut only parsley leaves.

Wash fresh cabbage leaves and cut into strips and cubes 2 x 2 cm.

Fry well chopped onions and bacon in the fat. Add the ground pepper and fry it quickly. Sprinkle with chopped cabbage, spices and tomato concasse.

Boil water in a large bowl, salt it and cook pasta in it. They cook for a good 2 minutes. When cooked, drain them and rinse them under cold water.

Clean stem celery and cut it into small cubes

Peel an onion and finely chop it.

Wash the parsley and separate the leaves and stem. Chop only the parsley leaves.

Cut the bacon into small cubes.

Fry the bacon in a pan with some fat.

Add small cubes of stem celery to fried bacon.

Add chopped onion to the mixture. Roast everything together on low heat for 10 minutes.

At the end add all spices, wine and vermouth to the mixture.

Add the chicken base to the mixture, boil it and cook slowly for another 20 minutes.