Triddhi in Broth

Name: Triddhi in Broth
Total time: 3600 s
Yield: 3 people
Cuisine: American
Ingredients: 300 g semolina; 3 eggs; 4 tablespoons Parmesan cheese; 3 tablespoons chopped parsley; 1/2 quart vegetable broth

Flavia Giordano @flavia

Malmo, Skåne, Svezia

The millefanti (or triddhi, as they are called in Salento) are a type of egg pasta cooked in broth during the winter. They are made by coarsely mixing semolina, eggs, Parmesan cheese, and parsley, then rubbing your hands together to form small grains. This is a very ancient pasta, with traces found in medieval documents. The name likely derives from the Greek “mylefatos,” meaning ground with stone.

Flavia Giordano @flavia

Saved

Ingredients

1 hour

3 people

300 gsemolina
3eggs
4 tablespoonsParmesan cheese
3 tablespoonschopped parsley
1/2 quartvegetable broth

Saved

Steps

1 hour

1

Place the semolina on a work surface, make a well in the center, and pour in the beaten eggs, Parmesan cheese, and finely chopped parsley.
2

Mix the ingredients coarsely, rubbing your hands together to form irregularly shaped pasta grains, about the size of a rice grain.
3

Let them rest for about an hour, well spaced on the work surface.
4

Cook them in plenty of vegetable broth for about ten minutes. Serve hot with plenty of Parmesan cheese.