CookEat Recipe
Noodle Potage Sardaigne
Noodle Potage Sardaigne Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3048. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook egg pasta thoroughly, avoid printed imprecise 2:1 water ratio by recording selected vessel and measured cooking water, cool leftovers promptly. Limites : Source454g flour and FIVE eggs do not establish paste volume or piece count. Separate boiling water stays NULL until the selected volume ratio is measured. Broth/sauce recovery, lozenge count and finished soup volume remain unmeasured; no guaranteed yield from18900mL raw stock water.
Method
Steps
Step 1
Prepare FULL No 334 ONCE: make a well in 454 g sifted flour and add FIVE whole raw eggs, TWO tablespoons cold milk and 0.5 teaspoon salt, the qualified source two-saltspoon estimate. Knead to a firm paste; no kneading duration is printed. Form a ball, flatten to a cake and rest TEN minutes.
Step 2
Roll to about HALF an inch/1.3 cm thick, rest FIVE minutes, then roll PAPER-THIN and rest FIVE minutes. For this child STOP here: do not roll cigars, slice parent noodle strands or add the parent FIFTEEN-minute drying. The final FIVE-minute rest also fulfils the child rest. Lightly flour the worktop, amount unspecified, and cut the ENTIRE actual paste into EVEN LOZENGES, dimensions/count unspecified.
Step 3
Prepare FULL No 701 ONCE: put 1360 g fresh veal bones in a food-safe stockpot with 18900 mL COLD starting water. Select NO optional veal, beef or poultry scraps. Bring to the boil and carefully skim. Add FOUR whole peeled carrots, TWO small whole peeled turnips, TWO peeled onions, ONE parsley root, THREE leeks and TWO celery stalks. Cover and simmer gently for FOUR hours. Cloth-strain, measure actual finished output and rapidly cool/refrigerate or freeze surplus in shallow containers.
Step 4
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g lean raw ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 5
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 6
Measure the actual paste by VOLUME and use TWO parts fresh cooking water to ONE part paste by that same volume measure, the selected documentary interpretation. The actual water quantity remains unspecified; this is not a 2:1 weight ratio. Boil the lozenges for the TEN-minute guide until the egg pasta is fully cooked, then drain THOROUGHLY.
Step 7
Combine ALL drained paste with 1420 mL actual FINISHED No 701 broth and 473 mL actual FINISHED No 16 sauce, each drawn ONCE from its own batch. Add ONE teaspoon freshly chopped parsley, leaves from TWO chervil branches, ONE teaspoon salt and HALF teaspoon pepper. Lightly mix, boil TWENTY-FIVE minutes and transfer to a tureen. Serve a LITTLE grated Parmesan SEPARATELY, amount unspecified.
Cooked it? Rate it.
Cooked 0 times