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1
Cook the rotelle in abundant salt water following manufacturers instructions, tasting for readiness from time to time.
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2
Also boil 3 of the eggs to make hard-boiled eggs.
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3
To a large bowl add the breadcrumbs and the milk and let them sit for a couple of minutes.
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4
Then add ground beef, the remaining egg, Parmesan cheese and a little bit of salt and pepper.
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5
Remember Parmesan is salty.
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6
Mix well and make tiny meatballs the size of a cherry or a grape.
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7
Put them in a pan with the flour and toss them around to dust them.
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8
Fry the meatballs in a large frying pan over high heat, until golden, about 4 minutes total, turning them around with the help of 2 fork, to get n even golden.
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9
Drain on paper towels.
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10
Now slice hard-boiled eggs in wheels; take the egg yolks and put them in a bowl.
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11
Mash them with a fork and mix then with the olive oil salt and pepper until emulsified.
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12
This will be your dressing.
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13
Drain the pasta, put it in a large bowl and toss with the dressing.
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14
Use as much dressing as you want, you dont have to use the whole cup if you think it is too much for your taste.
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15
You can always add some more later on.
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16
Now add onions, tomatoes, caper berries, egg white rings and parsley.
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17
Toss and let it sit for about 15 minutes for the flavors to blend.
