To prepare in a bowl the flour and to form a fountain. To mix in another container the egg, the white one and half teaspoon of salt, to pour the all in the fountain. To mix the all with a spoon up to when the flour is not hoard. To add at least a spoon of water and to form a ball with the hands. We take the ball sprinkled of flour and we knead tenaciously for 5 minutes. When the dough becomes soft to the touch and enough smooth, to wind it in the film and to put it in freezer for 1 hour and ½. After having removed it from the freezer it must be grated through the use of a grater from the wide holes. We stamp for2 minutes the french bean, subsequently we cool them bathing them under the running water. We prepare the oven to a temperature of 175° C. In a casserole enough wide we stop boiling the milk. To this point we will add to the grated pasta the pepper of cayenna, a 1/4 of teaspoon of salt, the white pepper. We mix of so much in so much, while we are cooking to slow fire, we continue to mix up to when almost all the liquid won't be absorbed (5 minutes). We add half grated cheese, the french bean and we mix. Pasta must be put in an oven dish. We mix the scratched bread and the remaining cheese, with this mixture we cover pasta. To cook the dish in the oven for at least 25 minutes, we can extract pasta from the fire when it will be well gratinata. The dish must have served warm.