PASTA IN BROTH

Pasta in Broth image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 cup all-purpose flour, plus more as needed
1/2 teaspoon salt
2 eggs
1 teaspoon olive oil
6 cups chicken stock, preferably homemade
A few gratings of nutmeg (about 1/8 teaspoon)
Freshly grated Parmesan cheese

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.