“Spoja lorda.” A traditional first course from Emilia Romagna. A tasty and quick recipe to prepare that carries with it grandmothers’ stories and the goodness of rustic cuisine that few know.
It’s an egg pasta similar to that of cappelletti, which is smeared with a light cheese-based filling; which is actually the same used for cappelletti. It’s a humble dish created to avoid waste and transform leftovers into a delicious dish. The filling, as stated above, is based on ricotta parmesan, nutmeg.
It seems the name “spoja lorda” was given because of how it’s smeared with filling. In some Romagna towns, festivals are organized dedicated to this dish. It’s mostly found in the Ravenna area.
My mother-in-law occasionally made it cooked in chicken broth; I have known this dish for about forty years, once cooked in broth it can be seasoned with ragù.
A genuine and tasty first course, simple to make and it wins over guests with its flavor!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Egg pasta, ricotta, parmesan… I provide approximate weights, this specialty should be prepared by feel, so feel free to adjust the quantities.
- 2 1/2 cups flour (Or remilled semolina)
- 3 eggs
- 14 oz ricotta
- 2 eggs
- 1 cup grated parmesan
- to taste nutmeg
- to taste salt
- to taste chicken broth
Tools
A rolling pin to roll out the dough, or a pasta machine, a pot with broth to cook the pasta. A bowl for mixing the ricotta. Naturally, if the pasta is “hand-rolled” the flavors are amplified.
- Rolling Pins
- Bowls
- Pastry Wheels
Steps
While the chicken is cooking, you roll out the dough
Knead the flour with the eggs, I often use remilled semolina because of my origins, but the right flour is type 0. You will get a rough and transparent dough. Cover with plastic wrap until use.
In a bowl, mix the ricotta, with the two eggs, parmesan, nutmeg, and salt.
Roll out the dough and distribute the mixture on one half, cover and
Press with your hands to distribute the filling and make it “stick.”
Cut your dough into rectangles and you are done!
Cook in boiling broth
And enjoy with more parmesan
A simple dish, an accomplice to a tradition that remains. A first course for cold days, a Sunday first course!
Storing your spoja is very simple…
After cutting the rectangles you can also freeze them on a tray and then combine them in a bag. If you plan to prepare them the day before, place them on a baking sheet lightly dusted with rice flour.
FAQ (Frequently Asked Questions)
Can I cook them in another broth?
The ideal is chicken broth, also great with beef broth.
