U Tridde

U Tridde

(Fresh pasta in a turkey broth, typical of Locorotondo inn the Valle d'Itria)

Ingredients (for 5-6 people)

For the pasta
500g durum wheat flour
4 eggs
100g pecorino cheese
Chopped parsley
Salt and pepper

For the broth
1 turkey leg
1 carrot
1 onion chopped in half
1 stick of celery
2 cloves of garlic
1 large glass of white wine
2 litres water
salt and pepper

For the pasta: place the flour on your work surface or on a large wooden chopping board and make a whole in the middle. Add the eggs, the cheese, the parsley and season with salt and pepper. Then start the mixing with your hands, gradually creating a homogenous dough. Once this has been obtained cover in clingfilm and place in the fridge.

For the broth: add all the ingredients and bring to a gentle boil. Cover and leave for around 2 hours, topping up with water and checking for seasoning as you go. When it is ready, strain and flake bits of the turkey back into the broth.

When the broth is almost ready, take your pasta out of the fridge , place on a floured work surface or wooden board and roll out with a rolling pin until you obtain a flat expanse of pasta about 2-3mm thick. Then cut into 2cm-wide strips and then into small squares (about 2cm by 2cm). Add to your gently simmering turkey broth and cook for a couple of minutes. Serve with a sprinkling of chopped parsley, a little grated pecorino cheese and a bottle of Locorotondo DOC white wine!


Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes