Manfrigoli

A first course of the culinary tradition of the Tuscan-Romagna Apennines are the Manfrigoli in dialect manfrigul or manfrìgle, a joy for the palate. This pasta, cut irregularly and from the size of a grain of rice, is cooked in the broth and able to heat the coldest winter evenings.

The manfrigul, in the past, were made with flour of various cereals and legumes, and then kneaded with salt water. Currently they are prepared using eggs and wheat flour. After obtaining a dry dough, cut it into slices of about one centimeter, which are then finely chopped with a knife or crescent.

Once this dough was “dropped” in the so-called brodo matto, which was obtained with water and meat sauce. The Manfrigoli with the broth were then bottled and became a reconstituent and practical lunch for those who worked away from home.

This type of pasta is able to enhance a good stock and provides a simple preparation.

RECIPE OF MANFRIGOLI

Ingredients

300 grams of flour
3 eggs
200 gr of bacon
2 carrots
2 sticks of celery
1 onion
1 ripe tomato
3 or 4 tablespoons of oil
salt, pepper
3 liters of water

Preparation of the pasta

Knead the flour with the eggs until it forms a firm loaf, cut it into fairly thick slices and leave to dry. Chop the slices with the lunette, until they are reduced to very small particles, arrange them on a pastry board and allow to dry for a few hours. Throw the Manfrigoli into the broth, which will come to the surface once cooked.

Preparation of the brodo matto

Fry the finely chopped pancetta in oil and add the celery and carrot. Add the fresh tomato, 3 liters of water, and boil for about 20 minutes. Season with salt and pepper to taste.

Photo Credits: Di StefanoAntropologo – Opera propria, CC BY-SA 4.0

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