Green mini lasagne in broth

Ingredients

• 200 gsifted flour
• 2eggs
• 200 gspinach
• a pinchsalt
• as neededmeat broth
• generouslygrated Parmesan
• as needed, if the dough is too softflour

Instructions

1. 1

   Make a well

   Pile the flour on a work surface and shape it into a well.

2. 2

   Cook the spinach

   Trim and rinse the spinach under plenty of running water. Boil it for a few minutes in a small amount of salted water.

3. 3

   Drain and sieve

   Drain and squeeze out the spinach, then rinse it again under running water. Pass it through a sieve and add it to the flour.

4. 4

   Add the eggs

   Put the eggs, spinach and a pinch of salt in the centre of the flour well.

5. 5

   Knead the dough

   Work the mixture by hand until the dough is smooth, firm and elastic, then leave it to rest for 30 minutes.

6. 6

   Check the firmness

   The dough should be fairly firm. If it feels soft, work in more flour.

7. 7

   Roll the pasta

   Roll out the dough by hand or pass it through a pasta machine several times, until it is about 3 mm thick.

8. 8

   Cut into strips

   Leave the sheet to dry for at least 30 minutes, then roll it up and cut it into 1 cm-wide strips.

9. 9

   Separate the ribbons

   Lift the pasta repeatedly from the work surface with your fingertips to loosen the ribbons and stop them sticking together.

10. 10

    Cook in broth

    Leave the pasta to dry again. Add plenty of grated Parmesan before lowering the lasagne into vigorously boiling broth, then cook until done.

What are green mini lasagne in broth?

This Italian-style soup pairs fresh pasta ribbons with meat broth; the spinach colours the dough green, while eggs help make it supple and rich. It is a homemade pasta dish rather than layered oven-baked lasagne.

The method’s rests and drying stages help the hand-cut ribbons keep their shape. Parmesan adds a savoury finish as the pasta cooks in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 15g protein, 43g carbs, 5g fat.

The flour supplies most of the carbohydrates, while the eggs contribute protein and some fat; spinach adds vegetables, and Parmesan contributes both protein and fat. Broth and Parmesan can also bring much of the sodium, so choose a less-salty broth and serve a portion of vegetables alongside.

Spinach and dough

Cooked spinach: squeeze it thoroughly before sieving so excess water does not soften the dough. A fine sieve also helps distribute it through the flour.

Firm dough: the recipe calls for a fairly hard, elastic dough. Add flour only if it feels soft, since too much can make the pasta tough.

Rolling and cutting

Thin sheet: roll the dough to about 3 mm, either by hand or with a pasta machine. Keeping the sheet even helps the ribbons cook at a similar rate.

Ribbon width: cut the rolled pasta into strips 1 cm wide, as directed. After cutting, gently lift and separate each ribbon rather than pulling at any stuck pieces.

Drying the pasta

First rest: allow the rolled sheet to dry for at least 30 minutes before rolling and cutting it. This makes it easier to handle.

Second rest: let the cut ribbons dry again before cooking. The recipe gives no set duration for this stage, so use the texture as your guide: the strands should feel less tacky, but not brittle.

Cooking in broth

Boiling broth: bring the meat broth to a full boil before adding the pasta. The recipe does not specify a quantity, so use enough to cook and serve the ribbons as soup.

Doneness: cook until the pasta is tender, checking a ribbon rather than relying on a fixed time, which the recipe does not provide. Add the Parmesan before lowering the pasta into the broth, following the method.

Serving the soup

Serve the pasta hot in its broth, dividing the ribbons and liquid among four bowls. A little extra grated Parmesan at the table suits the dish, though the recipe does not specify an amount.

The broth makes this a complete soup-style serving; a simple salad or cooked vegetables alongside can add freshness and balance.

Recipe notes & tips

• Squeeze the cooked spinach well before sieving it into the flour.
• Keep the dough firm, adding extra flour only if it feels soft.
• Rest the dough for the full 30 minutes before rolling.
• Measure the strips to about 1 cm wide for even cooking.
• Separate the cut ribbons carefully so they do not cook in clumps.
• Bring the broth to a full boil before adding the pasta.

Variations

• Vegetable broth: use it in place of meat broth for a different soup base.
• Extra Parmesan: serve more grated cheese at the table for a stronger savoury finish.
• More spinach: increase the spinach and adjust the flour only as needed to keep the dough firm.
• Herb finish: add chopped parsley to each bowl just before serving.
• Broth seasoning: add black pepper to the broth to give the soup a gentle warmth.

Common mistakes to avoid

• Wet spinach: excess water can soften the dough; squeeze the spinach thoroughly before sieving.
• Soft dough: it can be difficult to roll and cut; work in a little more flour until it is firm.
• Skipping the rests: the dough may be harder to handle; allow 30 minutes for the dough and at least 30 minutes for the sheet.
• Sticky ribbons: they can clump in the broth; lift and separate them with your fingertips after cutting.
• Guessing the cooking time: the recipe gives no duration; taste a ribbon and stop when it is tender.

How to store

Fresh pasta is best cooked soon after it has dried. Refrigerate leftovers promptly in a covered container and use within 2 days; reheat gently in a pan until piping hot, adding broth if needed.

Frequently asked questions