NICOLETTA'S PASTARESA IN BRODO RECIPE

Captured by The Recipe Hunters in Italy

Pasta Rasa is "grated" pasta made of breadcrumbs, eggs, and Parmigiano Reggiano. The pasta and broth recipe is indiginous to Reggio Emilia in Northern Italy. Not only can you enjoy the pasta rasa in a broth, but you can also eat it with marinara sauce or in other pasta sauces and soups! We took a pitstop during our roadtrip at Nicoletta's kitchen in Moglia, Italy, where she shared with us her traditional recipe and love!

Ingredients for Brodo con Pastarèsa

Brodo or Broth

1 stick of celery
1 yellow onion
1 carrot
1 kg of beef meat
1 beef bone
1 leg of a rooster
Salt

Pastarèsa

1.25 Cups (100 g) Bread Crumbs
1.5 Cups Parmigiano Reggiano (150 g)
3 Eggs - Medium Sized
1 Tbsp Flour
1 tsp. Nutmeg
Salt

Recipe for

Brodo con Pastarèsa

Serves 6 people

Brodo or Broth:

Add meat, chicken, whole onion, carrot, and celery into a large pot.
Pour water into pot until all the items are fully covered with some room to spare.
Add a pinch of salt to the water stove on high.
Once the broth begins to boil, remove the scum from the surface of the bubbles.
After letting the broth boil for a few minutes, turn the stove to a low simmer and cover the pot. Now begin the pastarèsa recipe below.
Once the meat falls apart with the touch of a fork (2 hours), turn the stove off.
Now strain the soup into a large pot, remove the vegetables and meat, and restrain the broth back into the pot on the stove.
If you are preparing the broth for another day, allow it to cool to room temperature and then place it in the fridge. Once the fat coagulates at the surface, remove half or more of the fat before proceeding reheating the broth and adding the pastarèsa.

Pastarèsa:

Finely grate the Parmeggiano Reggiano into a large bowl.
Add the bread crumbs, salt, nutmeg and mix.
Add two whole eggs and 1 egg yolk.
Add a tablespoon of flour and mix everything together with your hands. Made with Love Tip: The consistency of the mix should be similar to bread dough, so if the dough is too sticky add more flour. See consistency in pictures below.
Begin to knead the dough by folding the dough on top of itself and then pressing down on it with the top of your hands.
Line a baking tray with a dish cloth or paper towels.
Form the dough into a ball the size of your fist and
Grate the balls of dough evenly onto the baking sheet and leave out to dry for 1 hour or more.
Once the broth begins to boil, add the pasta rasa to the broth and allow to cook for 3 minutes
Serve hot and enjoy Pastarèsa in Brodo, handmade with Love.