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 Cuisines > Jewish cuisine > Search results

Handmade pasta in broth

3 1/2 to 4 cups all-purpose Flour
4 jumbo Eggs
Olive oil for working dough plus 2 tablespoons
1 small head Celery, cut into 1-inch lengths
4 tablespoons tomato paste
Salt and freshly ground Pepper to taste
About 2 1/2 quarts flavorful meat broth

1. In a large bowl, mound the Flour, make a well in the center, and break the Eggs into the well. Using a fork, beat the eggs until blended, then gradually pull the Flour into the well. When all the flour has been incorporated, you will have a rather stiff dough. Turn out onto a lightly floured work surface and knead well until the dough is elastic, about 15 minutes, then cut into several pieces. Dip your fingers into the Olive oil, and roll the pieces back and forth on the work surface until they form spaghetti like ropes. Cut the ropes into 2-inch lengths. These are the stroncatelli.
2. Warm the 2 tablespoons Olive oil in a saucepan over medium heat. Add the Celery and saute, until pale gold, about 10 minutes. Stir in the tomato paste and a little water to cook until the celery is tender, about 8 minutes longer. Season with Salt and pepper. Set aside.
3. In a saucepan, bring the meat broth to a boil. Add the stroncatelli and simmer for 20 minutes. Add the celery mixture and cook for about 18 minutes. Ladle into shallow soup bowls to serve.
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