This traditional type of pasta from the Trentino Alto Adige northern region of Italy. It is meant for eating in the mountains during the cold months.
1 glass of water
1 litre of milk
50g granoturco (cornflour)
Place a saucepan on a hot flame or ideally a cauldron on an open fire in a clearing in the Alpine woods.
Bring the water to boil, adding the milk and salt and let boil for a couple of minutes.
Slowly add the two types of flour which have been mixed together, then stir the water energetically with a hand whisk. Continue to stir well for 15-20 minutes on a low heat.
Crack open an egg, whisk it briefly and pour it over the mixture or 'mosa'.
Finish by dripping melted butter over the mixture to add flavor.
Add any edible herbs that can be found around the campsite.
Add more salt and pepper to taste.