Farmhouse Sunday Soup

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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This Farmhouse Sunday Soup is the ultimate vegetarian comfort food, designed for slow afternoons when you can enjoy the rhythmic process of making fresh pasta from scratch. The dish features delicate, hand-cut parcels filled with a fragrant blend of aged Italian cheese, nutmeg, and fresh herbs, all simmered in a light, savoury broth. It is a rustic yet sophisticated alternative to standard noodle soups, offering a wonderful depth of flavour and a satisfyingly chewy texture that only homemade dough can provide.

Perfect for a family lunch or a nourishing weekend supper, this recipe celebrates simple, high-quality ingredients. The combination of Pecorino or Asiago with fresh chives creates a creamy, sharp filling that perfectly complements the clear broth. Serve it in deep, warmed bowls with an extra scattering of cheese on top for a wholesome, heart-healthy meal that feels like a warm embrace on a chilly day.

Ingredients for Farmhouse Sunday Soup

190g unbleached plain flour (preferably organic) plus additional for kneading
1 बड़ा अंडा
60ml lukewarm water
1 बड़ा अंडा, हल्का फेंटा हुआ
230g coarsely shredded cheese (230g ) such as Pecorino Toscano, Cacio di Roma, Sini Fulvi, or aged Asiago
4 pinches freshly grated nutmeg
1/2 cup chopped fresh chives or basil
2 qt Mother's Broth
a pastry or bench scraper
a fluted pastry wheel

How to make Farmhouse Sunday Soup

Mound flour on a work surface (preferably wooden) and make a large well in centre with your fingertips. Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand. Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough. (Dough will look rough and messy.)

Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes. Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours.

Divide dough into 4 balls. Roll out 1 ball of dough (keep remaining balls covered) on lightly floured surface with a lightly floured rolling pin until it is sheer enough to read newspaper print through. (Round should be about 10 inches wide.) Lightly brush round with beaten egg, then sprinkle half of round evenly with 30g cheese. Season with salt, pepper, and a pinch of nutmeg, then sprinkle with 2 tablespoons chives. Fold other half of round over filling, stretching slightly as needed to cover completely, then roll whole semicircle with pin, pressing to seal.

Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel. Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel.

Working with 1 ball of dough at a time, repeat procedure with remaining dough. Reserve remaining cup cheese for serving.

Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper. Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes. Serve soup with cheese.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.