CookEat Recipe
Strichetti alla Bolognese
Small double-loop egg pasta with Parmesan and nutmeg, cooked in broth.
Method
Steps
Step 1
Gather the ingredients: 2 eggs; 40 g very finely grated Parmesan; A little grated nutmeg; About 180 g plain flour, with extra as needed for a firm dough and dusting; About 1.5 litres ready-to-use broth.
Step 2
Mix the eggs, Parmesan and nutmeg. Gradually work in enough flour to make a firm but pliable pasta dough; the amount depends on egg size and how finely the cheese is grated. Knead until smooth, cover and rest for about 20 minutes.
Step 3
Roll out into a sheet about 1.5–2 mm thick, rather than very thin. With a fluted pastry wheel, cut strips about 2.5–3 cm wide. Cut across each strip diagonally at similar intervals to make small four-cornered diamond shapes.
Step 4
Shape each diamond into two joined little loops: bring one pair of opposite points together above the middle of the piece and pinch; bring the remaining opposite pair together underneath and pinch there. The two folds should form connected small rings. Do not simply pinch a flat strip in the centre as for ordinary bow-tie pasta.
Step 5
Keep the shaped pasta on a lightly floured tray and cook promptly, or refrigerate covered if there is a delay. Bring the broth to a gentle boil and cook the strichetti for a few minutes, roughly 3–5 depending on thickness, until the dough is tender and cooked through. Check at least 74°C in a thicker folded piece. Serve in the broth.
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