IMPERIAL PASTA: a timeless classic of Emilian cuisine! In my region, Marche, there is a similar version called royal pasta. A humble, simple dish but rich in tradition, made with eggs, cheese, and semolina, baked in the oven, and then immersed in a flavorful broth. In the Marche version, this soup is made up of colored squares of dough (I will also provide this recipe later). Perfect for cold days, holidays, or simply to pamper oneself a little. A dish that tastes like home and family. Discover the recipe and bring some warmth to the table!
Other recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Imperial Pasta Ingredients
- 2/3 cup semolina
- 5 eggs
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter
- salt
- 1 pinch nutmeg
Imperial Pasta Steps
In a small pot, melt the butter without boiling it.
In a bowl, break the eggs, add the salt and a light grating of nutmeg, and mix with a whisk. Add the semolina, continuing to stir, then gradually add the Parmesan and the melted, lukewarm butter. You can use electric beaters for this operation to save time and avoid lumps in the mixture.
Pour the mixture into a 12×8 inch rectangular baking dish lined with a sheet of dampened and wrung-out parchment paper, level with a spatula and bake for 20 minutes at 350°F in a preheated oven.
Once the time is up, remove from the oven and let cool, remove the parchment paper and cut into strips and then into small cubes.
When the broth reaches a boil, drop the cubes in and let cook for 2-3 minutes.
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