Farmhouse Sunday Soup

Name: Farmhouse Sunday Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters 1/2 lb coarsely shredded cheese such as Pecorino Toscano, Cacio di Roma, Sini Fulvi, or aged Asiago; 2 quarts Mothers Broth; 1 large egg, lightly beaten; 118 milliliters chopped fresh chives or basil; 4 pinches freshly grated nutmeg; 355 milliliters unbleached all-purpose flour (preferably organic) plus additional for kneading; 59 milliliters lukewarm water

Farmhouse Sunday Soup might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 10g of fat, and a total of 258 calories. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of nutmeg, water, unbleached flour plus additional, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mound flour on a work surface (preferably wooden) and make a large well in center with your fingertips. Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand. Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough. (Dough will look rough and messy.)

Ingredients you will need

Dough

All Purpose Flour

Water

Egg

Equipment you will use

Bowl

Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes. Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Divide dough into 4 balls.

Ingredients you will need

Dough

Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel. Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Working with 1 ball of dough at a time, repeat procedure with remaining dough. Reserve remaining cup cheese for serving.

Ingredients you will need

Cheese

Dough

Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

Equipment you will use

Pot

Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes.

Ingredients you will need

Filled Pasta

Serve soup with cheese.

Ingredients you will need

Cheese

Soup

·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.

Ingredients you will need

Filled Pasta

Broth

Equipment you will use

Baking Sheet