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An ancient recipe, born in the province of Modena and passed on from generation to generation. The tasty filling is kept like a jewel inside a rough sheet pulled in a workmanlike manner.
For pasta:Soft wheat flour, 20% eggs, durum wheat semolina, water. For the stuffing:Raw ham, breadcrumbs, mortadella, vegetable fiber, cheese, salt, flavorings, nutmeg, pepper.