A traditional noodle soup for Yom Kippur, from Ferrara.
Prep Time: 1 hours, 30 minutes
Cook Time: 10 minutes
Ingredients:
- 2 eggs
- 2 cups and 1 tablespoon (250 g) flour
- A pinch of salt
- At least a pint (500 ml) broth
Preparation:
Make pasta as you would for tagliolini in broth, adding extra flour to make the dough come out quite stiff (see instructions if need be). Keep the dough covered with a damp cloth lest it dry out during the preparation, which is rather lengthy.Now take bits of the dough and roll them out with your rolling pin, not too thin (between 1/8 and 1/16 of an inch, I'd guess -- 2-3 mm). Lightly grease the sheets thus obtained with oil or animal fat, cut them into thin strips about 2 inches (4 cm) long, and stretch them out with your hands, rolling them under the ball of your right thumb to give them a curl (the word ricciolino means curl). Cook them in the broth and serve.
The preparation is rather lengthy, and you have to roll out the dough a little at a time lest it dry out before you've worked it.
