Typical of the cold months, the royal pasta is a really fantastic recipe to enrich the broth. The main ingredients are eggs, which are enriched with Parmesan, parsley and nutmeg. Everything is then cooked and cut into small rectangles to be dipped in the broth. I propose the Marches version.
Identity Card of the Recipe
- 224.9 KCal Calories per serving
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Ingrediants
For the yellow royal pasta
- 2 of eggs
- 50 gr of Parmesan
- 50 grams of white flour of type 00
- 50 grams of white flour of type 00
- salt to taste
- parsley to taste
- nutmeg to taste
For the green royal pasta
- 2 of eggs
- 50 gr of Parmesan
- 50 grams of white flour of type 00
- 50 gr (cooked smoothies) of spinach
- salt to taste
- parsley to taste
- nutmeg to taste
Materials Needed
- Bowl
- Scale weighs food
- Mixer
- Chopping board
- Knife
Preparation
- To prepare the royal yellow pasta, collect the eggs in a bowl, adding the parmesan, white flour, salt, chopped parsley and nutmeg.
- Mix the mixture to obtain a rather compact and dense paste.
