Are you familiar with the classic homemade egg noodle squares in broth that everyone loves? For these Christmas holidays, I have prepared them in a slightly different version from the usual. The idea came from using the leftovers of my homemade fresh pasta filled colored ravioli.
As good as ever, genuine and delightful, especially if accompanied by a great meat broth. The base of the recipe is indeed the same as the ravioli, made with natural colorings like spinach and beets. Get yourself a pastry cutter and have fun making plenty: I made a lot! We enjoyed some immediately during the holidays, and I froze the rest for future occasions.
What are you waiting for? Gather flour, eggs, a rolling pin, and the pasta machine? Today we’ll make colored egg noodle squares together!
See you at the next recipe!!!
TRY OTHER FRESH PASTA RECIPES TOO:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 qts water
- 1.1 lbs beef and veal
- Some beef and veal bones
- 1/4 hen
- 2 onions
- 2 carrots
- 1 celery
- 2 leaves bay leaves
- Some stalk parsley
- Some cherry tomatoes
- 6 peppercorns
- to taste coarse salt
- 3 cloves (optional)
- 1 broth cube (optional)
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 pinch salt
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 oz cooked spinach (about 4 oz fresh)
- 1 pinch salt
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 oz cooked, boiled red beets
- 1 pinch salt
- 1 dash extra virgin olive oil
- to taste grated Parmesan cheese
- Some dash chives (optional)
Recipe: colored noodle squares in broth
First, prepare the broth.
To do it best, follow my meat broth recipe with all its steps.
For the preparation of the colored dough, refer to the recipe for my filled colored ravioli following the steps from “preparing the natural color” to “resting the dough”.
After the resting time, take the three dough balls and roll out the sheets of each color separately using a rolling pin or the “nonna papera” pasta machine.
When all the sheets are ready, use a fluted pastry cutter to cut small uniform squares, not too large, about 1.5 cm-2 cm per side.
Once ready, gather the squares on a floured work surface and mix them together.
Alternatively, you can present the squares separately by color on a board.
Before cooking them, let them dry for about half an hour, so they retain their shape better.
Strain the broth prepared at the start of the recipe and bring it to a boil, then drop in the squares and cook for 3-5 minutes.
Serve hot, finishing with a dash of extra virgin olive oil and a sprinkle of Parmesan cheese. If desired, garnish with finely chopped chives.
Storage and Tips
Storage: Fresh squares can be stored in the refrigerator, well covered or in an airtight container, for 1–2 days.
For longer storage, place them on a lightly floured tray without overlapping and freeze them. Once frozen, transfer them to food bags and use them within 1–2 months. Cook them directly from frozen, adding a few minutes to the cooking time.
Tips: If you want evenly sized and perfect squares, use a fluted pastry cutter and a ruler to cut them to the same size: small, about 1.5–2 cm, to cook evenly.
FAQ Noodle Squares in Broth
Can I use other colors besides those suggested?
Yes! Any vegetable or spice can become a natural color: purple cabbage, pumpkin, parsley… just blend or lightly cook it before adding it to the dough.
How long do the noodle squares cook in broth?
Fresh squares cook in just a few minutes: they’re ready when they rise to the surface. Do not overcook them, or they will become mushy.
Can I mix colors in a single serving?
Yes, for a fun effect, you can mix squares of different colors before cooking them, or cook them separately for a more orderly result.
