Royal herb pasta is a tasty and simple addition to broth made with eggs, flour, and aromatic herbs. An excellent alternative to classic pasta or for all those occasions that require a special touch to the broth. It is very easy to prepare and really requires very few ingredients that you often have at home.
I enriched the broth prepared with the new Bauer meat cream stock cube, a true ally for preparing simple dishes and enhancing many recipes without overlapping. Try it also in the vegetable version!
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 eggs
- to taste salt
- to taste pepper
- to taste nutmeg
- 1.75 oz flour
- 3 tbsps aromatic herbs (chopped – chives and parsley)
- 1 quart water
- 2 tbsps Bauer meat cream stock cube
- to taste chives (chopped)
Steps
To prepare the royal herb pasta in broth, preheat the oven to 350 degrees Fahrenheit (static) and line a baking dish of approximately 8 x 10 inches with parchment paper.
Separate the yolks from the whites and beat the latter until stiff with salt. Then add pepper, nutmeg to taste, as well as the yolks, flour, and chopped aromatic herbs. Gently fold everything in with a spatula using upward movements. Transfer the mixture to the baking dish and spread it evenly. Bake at 350 degrees for 7-8 minutes, until golden brown. Remove from the oven and cut into cubes of about 0.6 inches.
Meanwhile, bring the water to a boil and add the Bauer meat cream stock cube. Stir, boil for a couple of minutes, and serve the hot broth with the addition of royal herb pasta cubes and, for those who like it, chopped chives.
