1. In a large pot, heat the vegetable broth, and as soon as it starts to boil, add the pasta, taking care not to break the nest shape while mixing, stopping the cooking as soon as the pasta is al dente.
2. In a large bowl, break the eggs, beat them lightly and add the parmesan, a pinch of salt, some pepper, and a little milk; then add the flour, sprinkling it and stirring constantly to avoid lumps.
3. As soon as the pasta is cooked, be careful not to break the nest shape. Pour a good amount of oil into a pot or frying pan. Dip the pasta in the beaten eggs and throw it into the hot oil.
4. Fry the tagliatelles until they are evenly golden brown, then dry them on a paper towel to remove excess oil, and serve on a plate. Serve immediately.