Winter brings with it the desire for dishes that warm and satisfy, and Pasta Reale is perfect for these occasions. This delicacy, similar to choux pastry, is made with simple ingredients like flour, butter, and eggs, but its result is a concentrate of flavor and texture. The cooking technique is fundamental: the water and butter must reach a boil before adding the flour, creating a dough that compacts and pulls away from the saucepan walls, ensuring a perfect base for a variety of preparations. Traditionally used in Sunday lunches, Pasta Reale lends itself to multiple interpretations, adapting well to rich sauces or lighter dressings. It is a dish that invites gathering around the table, sharing moments of conviviality and authentic flavors. Whether it's a dinner among friends or a family lunch, Pasta Reale will delight everyone's palate, making every meal special.

This is essentially a choux pastry, and the process is identical. Water and butter on the heat, wait for it to boil, then remove the saucepan and add the flour all at once. Now mix well and put it back on the heat: cook it a little over medium-low heat: does it resemble a single white dough that sticks to the wooden spoon and pulls away from the walls? Good... That means it's ready! Place it in a bowl and let it cool. Now beat the eggs one by one and add them well (this is essential for rising) to the dough. Continue this way for all the eggs. Take a piping bag and form balls the size of hazelnuts on a baking sheet lined with parchment paper. Bake them in the oven at about 180 degrees. Do not cook them in broth: heat it well and dip them in just before serving.