1Wash out meat, clear a bulb and make an incision it cross-wise to the middle. Clear a carrot.
All it put in a pan and fill in with water, add a bay leaf and pepper peas.
Cook it for 1 hour on small fire as will begin to boil start to skim, (that the broth was transparent).
After meat has reached readiness, get all from a broth: meat, a bulb and a carrot.
Touch meat from bones and divide into small slices and return it back in a broth.
Slice carrot to ringlets and also return in broth. Thrown out a onion. And boil broth even 10-15 minutes.
The broth is ready.
2Boil water, add a teaspoon of an olive oil and salt to taste. Then throw tagliatelle. Cook until readiness.
Reject noodles in skimmer and wash out its with warm water. Add a butter.
3Boil three hard-boiled eggs 10-15 minutes. And clear them.
4In a plate put tagliatelle, one egg cutted on four parts, fill in with a broth with meat and carrot slices.
The fresh greens are cut, and fall down in the plate centre.