Malfattini (Little Pasta Crumbs)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- flour
- eggs
- parmesan
- spices
- broth
Instructions
- Knead flour with eggs into a firm dough; cut into half-finger-thick slices and dry them.
- Chop with a mezzaluna into crumbs no larger than half a grain of rice, sieving them even (or grate them from the whole dough).
- Do not leave them coarse or they are hard to digest; optionally make them from breadcrumbs dressed with parmesan and spices.
- Cook in broth; in season combine with peas (No. 427) or finely chopped chard, or both.