Trattoria di Via Serra
Ingredients and quantities

Quantities for 6 people:

For the pasta

  • 5 eggs
  • 100g mature Parmesan cheese  
  • pinch of nutmeg
  • salt
  • 1 pinch of yeast
  • 1 pinch of bicarbonate of soda
  • 50g melted butter
  • 150g “00” flour

For the broth

  • ½ chicken or ½ small capon
  • 500g brisket
  • 1 gelatinous bone
  • 1 carrot
  • 2 celery stalks
  • 1 onion
  • 2 cloves
  • 1 small Parmesan cheese rind
Accompanying wines:
Lambrusco di Sorbara DOC

Imperial soup in broth

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the broth: place all the ingredients in approx. 3 litres of cold water, add salt and boil for about 3 hours. From time to time skim off any impurities and then filter.

For the pasta: whisk the eggs and salt. Add 100g grated Parmesan cheese and a little grated nutmeg and mix. Add a pinch of bicarbonate of soda and one of yeast. Pour in the melted butter and the flour and mix together well. Pour the mixture into a buttered tin and cook in the oven at 170°C for 15 minutes. Cool and cut into small cubes.

Serve the pasta cubes in the hot broth



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