Non-VegetarianEmiliana-Romagnola cuisine Soups

Spoglia Lorda

Name: Spoglia Lorda
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 300 g tipo 00 flour; 3 whole large eggs; 150 g squacquerone cheese; 60 g parmigiano reggiano; 1 whole egg yolk; 1 pinch Nutmeg; 1 pinch Fine sea salt; 1.5 l meat broth

Spoglia Lorda is a traditional Romagnol fresh egg pasta, lightly smeared with a delicate cheese filling and cut into tiny squares served in hot broth.

🇮🇹Italy· Emilia-Romagna

Prep: 45 min
Cook: 10 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

300 g tipo 00 flour — plus extra for dusting
3 whole large eggs — at room temperature
150 g squacquerone cheese — soft fresh Romagnol cheese
60 g parmigiano reggiano — finely grated, plus extra to serve
1 whole egg yolk — for binding the filling
1 pinch Nutmeg — freshly grated
1 pinch Fine sea salt — to taste
1½ l meat broth — rich capon, beef, or poultry broth

Equipment

•Rolling pin or pasta machine
•Fluted pasta wheel
•Large stockpot
•Mixing bowls
•Slotted spoon or ladle

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 15 g
carbs: 58 g
fibre: 2 g
protein: 22 g
calories: 460 kcal

Instructions

1
Mound the flour on a wooden board and make a deep well in the centre.
2
Crack the eggs into the well and beat lightly with a fork.
3
Incorporate the flour gradually, then knead for ten minutes until smooth and elastic.
4
Wrap the dough in clingfilm and rest at room temperature for thirty minutes.
5
Mix the squacquerone, Parmigiano Reggiano, egg yolk, nutmeg, and salt until smooth.
6
Roll the dough out thinly into a large rectangle, about one millimetre thick.
7
Spread the cheese mixture in a very thin, translucent layer over half the sheet.
8
Fold the clean half over the cheese and press gently to remove trapped air.
9
Cut into tiny two-centimetre squares using a fluted pasta wheel.
10
Bring the meat broth to a gentle simmer in a large pot.
11
Drop the pasta into the simmering broth and cook for three minutes until tender.
12
Ladle the pasta and hot broth directly into warm bowls and serve.

Chef's tips

Keep the cheese layer exceptionally thin, as the pasta should merely be 'dirtied' rather than heavily stuffed. Seal the folded sheet gently with your palms to push out any air bubbles before cutting.

Ingredient substitutions

squacquerone cheese → fresh whole-milk ricotta or raviggiolo, for a similar creamy texture
meat broth → rich vegetable broth, to make the dish suitable for vegetarians

Storage

Freeze uncooked squares in a single layer on a floured tray before bagging, or refrigerate cooked broth and pasta separately for up to one day.

Reheating

Reheat gently in simmering broth on the hob until warmed through, taking care not to boil.

Common mistakes to avoid

•Spreading the cheese filling too thickly, which causes it to seep out into the broth.
•Boiling the broth too vigorously, which may break the delicate pasta squares.
•Letting the cut pasta sit too long before cooking, causing the dough to soften and stick.