On cold autumn/winter evenings, homemade egg drop pasta cooked in vegetable broth is a true comfort food for both adults and children.
Making egg drop pasta at home is very simple; you just need to mix flour, semolina, egg, and nutmeg in a mixer, let the dough dry before putting it back into the mixer and blending it until it breaks into very small pieces.
For the vegetable broth, you can use any vegetables you have at home. I used carrots, onion, celery, zucchini, tomatoes and seasoned with cloves and black peppercorns.
Now take a minute to read the recipe and then…let’s cook and eat!!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Egg Drop Pasta
- 3/4 cup all-purpose flour
- 2 1/2 tbsp semolina
- 1 egg
- 1 pinch nutmeg
- 1 carrot
- 1 onion
- 1 zucchini
- 1 stalk celery
- a few cherry tomatoes
- to taste black peppercorns
- a few cloves
- to taste salt
- 8 1/2 cups water
Tools
- 1 Mixer
- 1 Pot
- 1 Sieve
- 1 Plastic Wrap
- 1 Ladle
Steps
To prepare homemade egg drop pasta, gather flour, semolina, egg, and nutmeg in a mixer bowl and blend until all ingredients come together.
Take the dough, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Meanwhile, start preparing the vegetable broth.
Fill a high-sided pot with cold water and add the washed and coarsely chopped vegetables.
For flavoring, I used cloves and black peppercorns. Also, add a pinch of salt. Let it boil for at least 45 minutes and then strain.
Take the dough from the fridge, unwrap it, cut it into pieces, and let it air dry, uncovered, for at least 30 minutes (longer is better).
At this point, take the mixer and blend 2-3 pieces of dough at a time until you obtain small pieces. If the dough is still a bit moist, add a teaspoon of flour to the mixer and blend until you get the egg drop pasta.
