Manfettini or mafrigul Romagna style but also malfattini …here is today’s soup, a typical recipe from Romagna that brings me back to the past times of blissful and unconscious pure happiness…
Forgive me today I am sad and melancholic!!! A simple rustic peasant dish prepared simply with the classic dough for fresh pasta made into a dough ball then left to rest and roughly chopped with a well-sharpened kitchen knife.
I always prepare it in broth, but it’s also excellent with a classic sauce and with a seafood dressing such as cuttlefish and tomato, for example…
The recipe for malfattini is also mentioned by the famous Pellegrino Artusi in “La scienza in cucina e l’Arte di mangiar bene”(recipe n°45), and the description he gives is very beautiful, which I report here… “The simplest malfattini are made of flour. Knead it with eggs and work it with eggs on the pastry board…cut it with the crescent until you reduce it to tiny pieces as small as half a grain of rice…”. He also adds that they can be prepared with peas and also with very finely chopped chard…
Let’s go to Romagna today with the manfettini or mafrigul Romagna style in broth!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ROMAGNA STYLE MANFETTINI OR MAFRIGUL OR MALFATTINI
La cucina di ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2/4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MANFETTINI OR MAFRIGUL ROMAGNA STYLE
- 1 2/3 cups Flour
- 2 Eggs
- to taste lemon zest (optional)
- 1 pinch nutmeg (optional)
Tools RECIPE MANFETTINI OR MAFRIGUL ROMAGNA STYLE
#adv
- Pastry Board
- Knife
- High Sided Saucepan
Preparation RECIPE MANFETTINI OR MAFRIGUL ROMAGNA STYLE
Make a well with the flour and knead it with the eggs until you form a smooth and rather firm dough ball. Cover it with cling film and let it rest for about 15 minutes.
Cut the dough ball into thick slices and let them dry for a few more minutes on the pastry board, this typical Romagna soup.
With the crescent or a sharp knife, cut the manfettini or mafrigul Romagna style which should be small and chubby. Let them rest again for about an hour at least…
The most common way to cook manfettini or mafrigul Romagna style is naturally in a good meat broth and a delightful sprinkle of grated Parmesan cheese.
Once the manfettini or malfettini or mafrigul rise to the surface, let them cook and then turn off the heat and leave them to rest again for 5 minutes before serving.
If you want to experiment further, these fresh pasta morsels are good with fish as I mentioned above but also with a vegetable broth and with bean soup.. Enjoy your meal with the manfettini or mafrigul Romagna style!
Enjoy your meal!
Annalisa
Advice and notes
LOOK ALSO
COLLECTION OF EMILIA-ROMAGNA CUISINE RECIPES
COURSE WITH BOLOGNA PASTA AND SFOGLINA SIMONETTA
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