Step by step

Roll out the egg pasta sheets and place plenty of little balls on one sheet at intervals, until you have as many as you want

Remember that to make a great broth you have to start with cold water and then add the vegetables (in the case of a vegetable broth) or the meat and bones (for a meat broth). One uses hot water instead when making a ‘bollito di carne’.
Larger versions of this pasta are called ‘tortellaccio’ or ‘cappellaccio’ and should be eaten ‘dry’, usually with a simple accompaniment of butter and sage.


apulian product pasta rice