Combine the 2 flours in the middle of a clean work surface and form a well in the center. Work in the eggs, add a pinch of salt and knead to form a rather tough dough. Let rest for 1 hour.

Using the large holes of a box grater, grate the dough over a floured kitchen towel, keeping the pieces separated so that they don’t stick together.

Bring the chicken stock to a boil and cook the pasta in the broth for 15 minutes. Serve in warmed pasta bowls with Pecorino grated over.

This recipe yields 6 servings.