200 g of 00 flour
200 g whole wheat flour
milk if necessary
sprinkle of salt
Mix the flours on the pastry board. Add the eggs and a pinch of salt, if you want to make them green, insert 300 g of previously boiled spinach, which you will squeeze and pass in the blender. Mix everything together. The version with spinach is typical of Trentino Alto Adige, while the simple version is widespread in Emilia Romagna.
Knead well and long with your hands, until you get a smooth and elastic dough. If necessary, add a little milk. Compress with a damp cloth and let rest for 15 minutes. Knead again and begin to break off pieces the size of a walnut, then form elongated and narrow dumplings.
Cook in plenty of water and season with sauces to your liking.
The original recipe does not call for eggs, but you can also use them to make it easier for you to mix the flours.