Stroncatelli in Brodo

Handmade Pasta in Broth

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Stroncare means “to break.” Here, in this old recipe from Ancona, the homemade pasta strands are broken into pieces and, according to one version in La cucina nella tradizione ebraica, boiled in meat stock for about two hours! I doubt that so long a time is needed to cook fresh egg pasta. If you don’t want to roll the pasta ropes by hand, put the dough through a pasta machine, but don’t roll it too thin. You want a thick-cut fettuccine. For a real shortcut, use spaghetti broke