Pasta in Broth

Ingredients

• 1 cup all-purpose flour, plus more as needed
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    289 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 15 grams protein; 103 milligrams cholesterol; 841 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.)
2. 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.
3. Cook until pasta is tender but firm, 3 or 4 minutes. Season broth with nutmeg and serve, passing Parmesan at table.

30 minutes