Ingredients

  • Flour 200g
  • 2 eggs
  • Carrots 300g
  • Potatoes 100g
  • 1 golden onion
  • Extra Virgin Olive Oil as needed
  • Vegetable broth 600g
  • Grated Parmigiano Reggiano DOP approx. 30g
  • Salt as needed
  • White pepper to taste

Preparation

Prepare the small pasta by kneading the flour with eggs until you obtain a firm and uniform dough. Roll out a thin sheet, let it dry for a few minutes, then cut it into very small squares. Arrange them on a floured tray and let them air dry for about 30 minutes.

Peel the carrots, potatoes, and onion, then cut them into uniform pieces. In a pot, gently sauté the onion in a drizzle of Extra Virgin Olive Oil, then add the carrots and potatoes. Cover with hot vegetable broth and cook until the vegetables are very soft.

Blend everything with an immersion blender or a regular blender, gradually adding Extra Virgin Olive Oil until you obtain a smooth cream soup. Season with salt and pepper to taste.

Cook the small pasta in plenty of boiling salted water, drain when al dente and dress with a drizzle of Extra Virgin Olive Oil.

Serve the hot cream soup in a cup or bowl, adding the dressed pasta in the center. Finish with a generous grating of Parmigiano Reggiano DOP and, if desired, decorate with a crispy wafer or a decorative leaf.