Ingredients Wheat flour, butter, and eggs; often also parmigiano.
How Made The flour is sifted and poured all at once into a saucepan containing lightly salted hot water and butter. The batter is stirred rapidly and then put back on the fire until it sizzles and comes away from the sides of the pan. The pan is removed from the fire, the eggs are added, one at a time, and then the dough is put into a pastry bag and little balls of it are squeezed into a greased baking dish. The balls of pasta reale are baked and then added to broth for serving. The dough can also be rolled into a sort of thick sheet that is baked whole and then diced. The Piedmontese technique differs slightly.
