CookEat Recipe
Taglierini di Semolino in Brodo
Fine egg-and-semolina noodles served in clear broth, with a pleasantly firm bite.
Method
Steps
Step 1
Gather the ingredients: 200 g very fine semolina, plus small pinches as needed; 2 eggs; 1.5 litres ready-to-use clear meat broth.
Step 2
Mix the semolina and eggs into a firm dough. Knead until evenly combined; add a small pinch of semolina only if sticky. Do not add salt, oil or water to the dough.
Step 3
Cover tightly and refrigerate for about 2 hours to let the semolina hydrate. Take out only when ready to roll; allow about 15 minutes for the dough to become workable.
Step 4
Knead briefly. If the dough is now too soft, work in small pinches of dry semolina until firm enough to roll without sticking. Roll very thinly, then cut into fine, narrow taglierini about 1–2 mm wide. Shake the strands loose.
Step 5
Bring the broth to a gentle boil. Add the noodles and cook until tender with a firm centre and no raw dough taste, about 3–5 minutes depending on thickness. Serve promptly in the clear broth.
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