1 c. semolina
1 egg
Grated Italian cheese, to taste
Fresh chopped parsley, to taste
1/4 tsp. nutmeg
Salt and pepper to taste

Mix all ingredients in medium bowl. Form a ball. Ball should be very stiff. If necessary, add more semolina.

Grate the stiff ball of semolina with a cheese grater onto a dry surface and spread it out so it can dry for 15 minutes. It will look very crumbly.

Drop the raw grated semolina pasta into hot boiling soup. Cook for 5 minutes, stirring occasionally.