This is a traditional recipe in my family made just for soups. try it and you will forever make this for your brodo (chicken broth).
Basically it is an egg and cheese mix that you fry and cut into pieces and add into your soup, kind of like making a stracciatella mixture. What is great about pasta bene is that you can also add mini meatballs in your broth and you have a fantastic soup. When I am making a batch of meatballs for my kids to freeze I always make a small baggy of mini meatballs to keep for my soups.
Let me know if you try this recipe. It is something special.
Pasta bene (imperial pasta)
Print ThisIngredients
- Egg
- Parmesan cheese
- Frying pan
- Oil
Instructions
- You can make this recipe as big as you want. So depending on the amount of people you are serving I base it as one egg per person.
- In a frying pan, add oil a nice amount so your mixture will float and not stick to the bottom.
- Turn the heat on low, medium.
- In a mixing bowl, add half a cup of cheese per egg
- My recipe will consist of 4 eggs so I will add 2 cups of parmesan cheeese.
- The mixture needs to be thick but the cheese needs to be all covered with eggs.
- Pour small amount in the frying pan at a time, like a mini pancake
- Cook on both sides.
- Remove from heat and let cool.
- Once cool, cut into small pieces.
- You can freeze these in a freezer bag, for quite a while but they probably wont last that long anyway ;).
Notes
The more cheese you add the fluffier they become. Also I use Parmesan Reggiano but Ive made it with other parmesans as well but do know some parmesan cheeses are saltier then others so if you add way to much cheese it might become way to salty.
