Royale Bolognese from Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta (page 110) by Jenn Louis

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Notes about this recipe

  • ashallen on November 30, 2019

    I thought this was a super-interesting pasta dish - first time I've eaten it! A parmesan-flavored pasta dough is wrapped in cheesecloth and simmered in a homemade broth for a few hours. It emerges looking kind of like the pre-cooked polenta sold in tubes. You cut it into cubes and serve in the hot broth. The pasta cubes were dense, slighty chewy, and had a deeply savory-salty-cheesy flavor. The broth was clear, flavorful, and a very pretty golden color. Given how flavorful the cheese cubes were, I thought there were quite a few for the quantity of broth the recipe made. I ended up freezing the extra cubes and eating them with a simple vegetable soup made with parsley, carrots, celery and chicken stock - worked well!

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