Name: Farmhouse Sunday Soup
Yield: Makes 6 servings
Ingredients: 1 1/2 cups unbleached all-purpose flour (preferably organic) plus additional for kneading; 1 large egg; 1/4 cup lukewarm water; 1 large egg, lightly beaten; 1/2 lb coarsely shredded cheese (2 cups) such as Pecorino Toscano, Cacio di Roma, Sini Fulvi, or aged Asiago; 4 pinches freshly grated nutmeg; 1/2 cup chopped fresh chives or basil; 2 qt Mother's Broth; a pastry or bench scraper; a fluted pastry wheel

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Farmhouse Sunday SoupPetrina Tinslay

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

Cooks' notes:

·Filled pasta can be made 8 hours ahead and chilled, loosely covered, after 2 hours. Cook in broth until tender, about 5 to 7 minutes.
·Filled pasta can be put in freezer on baking sheets until frozen, then transferred to a sealable freezer bag and frozen up to 1 month. Add frozen pasta to broth and cook until tender, 5 to 7 minutes.

Recipe notes

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