Pasta and potato soup

Pasta and potato soup

Pasta e patate

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
300g Eggless pasta
100g lardo, or the fatty part of pancetta or prosciutto
2 garlic cloves, peeled and finely chopped
2 tablespoons olive oil
400g semi-floury potatoes, peeled and cubed
leafy tops of a head of celery, finely chopped
200g celeriac, peeled and finely chopped
1.5 litres water
or 1.5 litres Chicken stock
salt and pepper, to taste

Method

  1. Roll out the pasta, by hand or machine, to 2mm thick. Cut into strips 5cm long and 2.5cm wide.
  2. Fry a soffritto of the fat, garlic and oil together for a few minutes, then add the potatoes, celery leaves and celeriac. Fry for a few more minutes, stirring, then add the water or stock. Cook gently until everything is soft, about 15 minutes. Add salt to taste and abundant pepper.
  3. Add the pasta, and continue to cook until the pasta is soft, about 6–7 minutes – you don’t want al dente here. Neither do you need Parmesan, as the flavour is already so good.

Alternative

  • The celeriac, which is my addition to this classic and extremely filling and satisfying dish of my mother’s, can be replaced with the same quantity of Jerusalem artichoke for a different flavour.
Tags:
Antonio
Carluccio
pasta
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