Small pasta in broth

Small pasta in broth

Pastina in brodo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
200g small dried eggless pasta, like farfalline, semi di melone, alfabeto, conchigliette
salt and pepper, to taste
20g unsalted butter
50g parmesan, freshly grated
1 tablespoon chopped fresh flat-leaf parsley
Beef stock

Method

  1. For the soup, bring 600ml of the stock to the boil in a large saucepan. Add the pasta, taste for salt, and cook until tender, from 5–8 minutes, depending on the type of pasta. Season to taste.
  2. Add the butter to taste, allow it to melt, then serve the soup in hot bowls, sprinkled with the Parmesan and parsley.

Alternatives

  • For a lighter version of this classic northern Italian soup, try using homemade chicken stock. Whole or broken-up capelli d’angelo can be substituted for the usual pasta per brodo, and you could add some finely chopped parsley or chives as you serve.
Tags:
Antonio
Carluccio
pasta
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