To make the pasta, sift the flour. Make a well in the center and crack the eggs into it. Using a fork, beat the eggs, gradually incorporating the flour. When it gets too hard to mix with the fork, transfer the mixture to your work surface and knead by hand until all the flour is incorporated.

If you can’t incorporate all the flour, add a tiny bit of water. If the dough is too sticky, add more flour. Ideally, the dough should be just slightly sticky to the work surface. Wrap the dough in plastic wrap and let it rest while you prepare the cordon bleu.

If the turkey cutlets are too thick, slice them horizontally. Flatten them with the bottom of a saucepan.

Place a slice of ham on each cutlet and trim any excess ham.

Place a slice of Tomme de Savoie cheese on each cutlet and trim any excess cheese.

Fold the cutlets over to enclose the filling. If they are too large to stay closed, secure them with toothpicks.

Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs.

Dredge each cutlet in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Make sure the cutlet is completely covered in breadcrumbs. For a thicker crust, dip the cutlet again in egg and then in breadcrumbs.

Heat the butter in a skillet. Cook the cordon bleu for 5 minutes on each side over medium-high heat until golden brown.

Finish cooking by either lowering the heat and cooking for another 5 minutes on each side, or by baking in the oven at 350°F (180°C) for 10 minutes.

While the cordon bleu is cooking, finish the pasta. Roll out the dough using a pasta machine or rolling pin. Roll up the sheet of dough and cut it into strips to make tagliatelle.

Cook the pasta for 5 minutes in boiling water with chicken broth.

Serve and enjoy!