Taiadele in brod (tagliatelle in broth)

Taiadele in broth is a dish from the Emilian tradition, simple but very comforting, especially during the colder months. It is a variant of the egg pasta served in a savory meat broth.

Ingredients

For the pasta:

• 400 g of type 00 flour
• 4 eggs

For the broth:

• 1 kg of mixed meat (beef, chicken, ham bone)
• 1 onion
• 1 carrot
• 1 celery stalk
• Salt
• Water as needed

Preparation

For the broth:

1. Put the meat in a large pot.
2. Add the onion, carrot, and celery, all cleaned and coarsely chopped.
3. Cover with cold water, bring to a boil and skim the surface to remove impurities.
4. Reduce the heat, cover the pot, and let simmer for about 3-4 hours. During cooking, add salt to taste.
5. When the broth is ready, strain it through a fine sieve and keep it warm.

For the pasta:

1. Place the flour in a mound on a pastry board and crack the eggs in the center.
2. Begin to work the eggs with the flour, gradually incorporating all the flour until you get a smooth and elastic dough.
3. Let the dough rest, covered with a clean cloth, for about 30 minutes.
4. Roll out the dough with a rolling pin or a pasta machine, until you get a sheet that is not too thin.
5. Cut the sheet into wide strips (taiadele), which can vary in width but are traditionally about 1 cm.

Assembly:

1. Bring the broth to a light boil.
2. Drop the tagliatelle into the boiling broth and cook for a few minutes, until they float to the surface and are cooked but still al dente.
3. Serve the taiadele hot in the broth immediately.

Curiosity

The term “taiadele” or “tagliadelle” is typical of the Emilian dialect and refers to this variety of pasta. In different Italian dialects, similar names can be found to indicate similar egg pasta shapes, each with its small regional variations. The dish is emblematic of the hospitality and simplicity of Emilian cuisine, where meat broth represents a fundamental base for many preparations.