Farmhouse Sunday Soup
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
45
Sourness
48
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 large
Egg (lightly beaten)1 cup
Water (lukewarm)4 pinches
Nutmeg (freshly grated)1 cup
Chives (chopped fresh)Directions:
1
Make pasta dough: Mound flour on a work surface (preferably wooden) and make a large well in center with your fingertips
2
Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand
3
Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough
4
(Dough will look rough and messy
5
) Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes
6
Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours
7
Mound flour on a work surface (preferably wooden) and make a large well in center with your fingertips
8
Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand
9
Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough
10
(Dough will look rough and messy
11
) Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes
12
Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours
13
Fill pasta: Divide dough into 4 balls
14
Roll out 1 ball of dough (keep remaining balls covered) on lightly floured surface with a lightly floured rolling pin until it is sheer enough to read newspaper print through
15
(Round should be about 10 inches wide
16
) Lightly brush round with beaten egg, then sprinkle half of round evenly with 1/4 cup cheese
17
Season with salt, pepper, and a pinch of nutmeg, then sprinkle with 2 tablespoons chives
18
Fold other half of round over filling, stretching slightly as needed to cover completely, then roll whole semicircle with pin, pressing to seal
19
Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel
20
Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel
21
Working with 1 ball of dough at a time, repeat procedure with remaining dough
22
Reserve remaining cup cheese for serving
23
Divide dough into 4 balls
24
Roll out 1 ball of dough (keep remaining balls covered) on lightly floured surface with a lightly floured rolling pin until it is sheer enough to read newspaper print through
25
(Round should be about 10 inches wide
26
) Lightly brush round with beaten egg, then sprinkle half of round evenly with 1/4 cup cheese
27
Season with salt, pepper, and a pinch of nutmeg, then sprinkle with 2 tablespoons chives
28
Fold other half of round over filling, stretching slightly as needed to cover completely, then roll whole semicircle with pin, pressing to seal
29
Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel
30
Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel
31
Working with 1 ball of dough at a time, repeat procedure with remaining dough
32
Reserve remaining cup cheese for serving
33
Assemble soup: Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper
34
Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes
35
Serve soup with cheese
36
Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper
37
Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes
38
Serve soup with cheese