Broth with grated pasta is a traditional dish of Italian cuisine. It is a light and flavorful soup made with beef broth and grated pasta made from flour, semolina, eggs, and pecorino cheese. It is a particularly appreciated first course during the winter season but can be enjoyed all year round. Its preparation is quite simple and requires few kitchen tools.
On a pastry board, place the flour in a mound, add the semolina, put the eggs in the middle and work the dough well, ensuring it remains very firm.
Take the pasta in pieces, grate it and spread it out on a towel sprinkled with flour.
Put the pot with broth on the fire, and as soon as it starts boiling, drop in the grated pasta.
Sprinkle each portion with pecorino.
Pan
Bowl
Fryer
Italy
| Energy (kcal) | 273 |
| Carbohydrates (g) | 32.45 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 9.61 |
| of which Saturates (g) | 4.95 |
| Protein (g) | 15.64 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.47 |
