Tardura romagnola is an easy-to-make traditional pasta served in broth – that you have to try at least once during the holidays. Since the recipe is so easy, tardura has even become an everyday first course in Italy! You simply have to try it.
But why do we call it tardura? In Romagna dialect, ‘tardura’ translates to ‘pulling,’ which refers to the method for making the pasta – instead of the usual kneading and working of the dough using specific pasta tools, this variety of pasta is “pulled” by hand. The resulting rustic pasta is a deliciously warm and authentic dish for all occasions.
Ingredients for tardura romagnola
For this recipe, you’ll need: 2 US quarts of meat broth, 4 eggs, 3 oz breadcrumbs, 5 oz grated parmesan cheese, salt, nutmeg and one lemon.
How to make it
The recipe for tardura is really very simple and fast. The most labor-intensive part is making the meat broth, which you’ll want to do before making the pasta.
To make the pasta, beat the eggs, breadcrumbs, grated Parmigiano Reggiano cheese, a pinch of salt, the peel of one lemon and a few grams of nutmeg, mixing all the ingredients well.
At this point, bring the broth to a boil and pour in the tardura romagnola dough. Once it starts boiling again, stir -- the dough should start to crumble apart into pieces. 5 more minutes of cooking and you’re done! Serve warm with a sprinkling of Parmigiano Reggiano and black pepper.
