Angel Hair Soup
Capellini in Brodo
Capellini in Brodo
Place the broth in a pot and bring to a boil. When the broth is at a fast boil drop the pasta.
Cook the pasta until “al dente” (firm but not too soft or overcooked.) The angel hair will cook fast. Be careful not to overcook.
Place the soup in serving bowls, top with freshly grated parmigiano reggiano cheese, and freshly grated nutmeg.
Cook the pasta until “al dente” (firm but not too soft or overcooked.) The angel hair will cook fast. Be careful not to overcook.
Place the soup in serving bowls, top with freshly grated parmigiano reggiano cheese, and freshly grated nutmeg.
1-
5 oz (150 gr) capellini (angel hair) dry pasta
2 oz (60 gr) cup parmigiano reggiano cheese, freshly grated
pinch of nutmeg