MINESTRA DI SFOGLIETTI PER PESACH

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Passover Pasta Soup

 

Making pasta for Passover requires an additional step to eliminate

the risk of the dough's leavening once the pasta sheet has been

rolled out: it's baked just enough to dry it out but not enough to

brown it. Edda Servi Machlin notes that the process changes the

texture of the pasta, and provides for a " delightful gourmet

experience. " This recipe is based on the one in her The Classic

Cooking of the Italian Jews.

 

To make the dough you will need 3 cups (300 g) of Passover flour and

three eggs lightly beaten; proceed as you normally would (see

instructions if need be), but divide the finished dough into a dozen

pieces, and heat your oven to 550 F (250 C). Roll out the first sheet

dime thin and bake it on an ungreased cookie sheet for 2three

minutes, turning the dough once. Remove the dough from the oven and

let it cool while you roll out the next piece. Once the sheets of

pasta are all baked, break them into uneven pieces, and you have your

sfoglietti. Once made, they will keep for up to a week in a sealed

container.

 

Once you have made your dough you will need to make your soup.

 

You'll want

 

The sfoglietti you just made

2 quarts chicken flavoured broth (parve)

1 cup (250 ml) freshly cooked peas (optional)

Bring the broth to a simmer and stir in the pasta. Cook until it is

done, about 5 minutes, stir in the peas, and serve.