Pasta reale

This recipe is inspired by Italian chef Michela Chiappa’s pasta reale, a traditional peasant-style pasta soup dish which is incredibly easy to prepare. I have to say the kids love watching the part where I grate in the ‘pasta tails’.

This is a serving for ONE!

INGREDIENTS

250ml chicken stock

1 egg

salt and freshly ground black pepper

50g parmesan, grated, plus extra to serve

50g dry breadcrumbs

INGREDIENTS FOR ADULTS

1/4 teaspoon dried chilli flakes, (optional)

1/4 teaspoon cayenne pepper

handful baby spinach leaves

METHOD

Bring the chicken stock to the boil in a saucepan over a medium–high heat.

Crack the egg into a bowl and whisk with a little salt and pepper. Add the parmesan and breadcrumbs and mix to form a dough. Refrigerate for 30 minutes to let it firm up.

Using the large holes of a cheese grater, grate the dough over the chicken broth so that the pasta tails drop straight in. (If you’re getting steam burns, lower the heat!) Return to a simmer for about 1–2 minutes.

DISH ONE

Serve with lots of freshly grated parmesan.

DISH TWO

For adults, stir in the chilli flakes, if using, cayenne pepper and spinach leaves through the soup until the spinach wilts. Top with freshly grated parmesan.

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