IMPERIAL PASTA: a timeless classic of Emilian cuisine! In my region, the Marche, there is a similar version called royal pasta, A humble dish, simple 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 composed of small squares of dough in different colors (I will also share this recipe later). Perfect for cold days, for holidays, or simply to pamper yourself a bit. A dish that tastes like home and family. Discover the recipe and bring some warmth to your table!
Other recipes to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Imperial Pasta Ingredients
- 1/2 cup semolina
- 5 eggs
- 3/4 cup grated Parmesan cheese
- 1/2 cup semolina
- 3 tbsp butter
- salt
- 1 pinch nutmeg
Imperial Pasta Steps
Melt the butter in a small saucepan without bringing it to a boil.
In a bowl, break the eggs, add salt and a light grating of nutmeg, mix with a whisk. Add the semolina while continuing to mix, also pour in the Parmesan and the melted, cooled butter gradually. For this operation you can use electric beaters, saving time and avoiding lumps in the mixture.
Pour the mixture into a 12×8 inch rectangular pan lined with a sheet of wet and squeezed parchment paper, level with a spatula and bake for 20 minutes at 350°F in a preheated oven.
After 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 has come to a boil, drop the cubes in and let them cook for 2-3 minutes.
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