• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, H
MineralsNatrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Sifted flour

  2. 1 tablespoon 15ml Semolina flour

  3. 3 Eggs

  4. 6 cups 1422ml Brown Chicken Stock - (see recipe)

  5. 2 tablespoons 30ml Grated Pecorino Romano

  6. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Combine the 2 flours in the middle of a clean work surface and form a well in the center. Work in the eggs, add a pinch of salt and knead to form a rather tough dough. Let rest for 1 hour.

  2. Using the large holes of a box grater, grate the dough over a floured kitchen towel, keeping the pieces separated so that they don't stick together.

  3. Bring the chicken stock to a boil and cook the pasta in the broth for 15 minutes. Serve in warmed pasta bowls with Pecorino grated over.


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