A sort of mix between Gnocchi and Sardinian Fregola, this “shape” version is indeed the quickest method for making pasta, but that’s not the only reason. Its perfect consistency lends itself well to certain types of vegetables.
Simply use your fingers to delicately scratch, not mix or knead, in a deep dish with flour and a small amount of water until you have small dough micro gnocchi. If some turn out larger, simply separate them and blend in a bit more semolina flour to achieve a uniform size.
Once the broccoli is cooked, add this fresh pasta to the same water, wait approximately 3 minutes, then remove with a slotted spoon.
Season with lemon zest and black pepper, finishing off with a drizzle of olive oil.
Old recipes often not only provide excellent taste but also practicality in preparation. This particular shape goes by various names and is remarkably easy to make.It will be the perfect pasta to cook in a Broccoli broth.
Broccoli? Yes, and nothing more.
Upon further exploration, numerous recipes featuring Broccoli can be found. This member of the cabbage family is rich in nutrients that can enhance overall health and well-being. Vitamin C, a good source of fiber, aids in digestion and helps regulate blood sugar levels. This gives you an idea of the many benefits of this age-old vegetable and why it is used in countless dishes.
Ingredients:
- 1 Broccoli
- 200gr semoliba flour
- Salt Pepper and extravirgin olive oil
- Lemon Zest
- Salt and Black Pepper
get a plate with high sides and put the flour there, after adding just a spoon water turn with your fingers fast the flower, then filter the extra flower and do it again and again until you will have the dish full of little irregular lumps. That is our pasta that we cook in the same water we boiled the broccolis before, with some salt and extravirgin olive oil on top. Try to us a good one 🙂
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