Grated Pasta Soup

[Guest guest]

If you have a ricer try this doup. It's excellent.

 

Grated Pasta Soup

 

1/4 cup unbleached flour

1/2 cup freshly-grated Parmigiano-Reggiano cheese

1/2 cup unflavored bread crumbs

1/2 teaspoon lemon zest

1/8 teaspoon freshly-grated nutmeg

salt to taste

1 large egg, lightly beaten

8 cups broth

freshly-ground black pepper to taste

 

Place the flour, cheese, bread crumbs, lemon zest,

nutmeg, and salt in a large bowl. Mix well. Add the

egg and mix by hand until a dense, semi-hard ball has

formed. Wrap in plastic and refrigerate for 4 to 6

hours or overnight.

Heat the broth to boiling in a soup pot over medium

heat. Remove the refrigerated pasta, unwrap, and place

in a ricer. Using the ricer, grate the pasta over the

soup, keeping the ricer as far from the steaming broth

as is possible.

Serve immediately, dusted with black pepper.

 

 

 

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