Tiny Pasta In Broth Recipes

Steps:

• Bring the beef stock to a boil in a large saucepan.
• Add salt and pepper to taste, then drop in the soup pasta.
• Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
• Stir often during cooking to prevent the pasta shapes from sticking together.
• Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
• Taste the soup and adjust the seasoning.
• Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

Steps:

• Combine flour and salt in food processor, and pulse once or twice. Add eggs and oil, and turn machine on. Process until a ball begins to form, about 30 seconds. Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl. You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that. (You can wrap dough in plastic and refrigerate for up to a day at this point.)
• When you are ready to cook, bring stock to a slow boil in a large pot. Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock. Alternatively, pinch small pieces of dough directly into simmering stock.
• Cook until pasta is tender but firm, 3 or 4 minutes. Season broth with nutmeg and serve, passing Parmesan at table.