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Italian Torn-Pasta Soup

This Italian-inspired soup features fresh homemade pasta, zucchini flowers, and seasonal veggies – the best of both soup & pasta worlds.

Italian Torn-Pasta Soup

Serves 4

120g “00” or high-grade flour

1 egg

½ tsp sea salt

2 tbsp olive oil, plus extra 

to serve

1 small onion, finely chopped

1 celery stalk, finely chopped

1 leek, white part, finely chopped

2 garlic cloves, chopped

1 bunch baby spinach, chopped

1 bunch chicory or bitter greens, stems removed, finely chopped

6 cups chicken stock

8 zucchini flowers 

parmesan, finely grated, to serve

Make pasta: Place flour, egg, and salt in a food processor; pulse until just combined. Add 1 tablespoon chilled water; process until dough forms. Turn out onto a floured surface and knead for 6-8 minutes, or until smooth. Cover with plastic wrap; let rest for 30 minutes.

Divide pasta dough into 2 pieces; feed them through a pasta maker one at a time, starting at the widest setting. Flour and fold pasta as you go. Reduce settings notch by notch until pasta is 2mm thin and smooth. Set aside on a floured surface to dry for 1 hour, then tear into rough strips.

Heat oil in a saucepan. Add onion, celery, leek, and garlic. Cook, stirring, for 5-6 minutes, or until softened. Add spinach and chicory; cook for 2-3 minutes, or until just tender. Add stock; bring to the boil. Season with salt and pepper. Add pasta and cook until al dente, about 1-2 minutes. Add zucchini flowers and divide among 4 bowls. Sprinkle with parmesan and drizzle with extra olive oil.

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