This soup, typical of the culinary tradition of the Romagna Faentina area and especially of the town of Brisighella, owes its name to the dialectal way of describing when the filling in pasta is scarce. In fact, lorda means that the pasta is only “dirtied” or lightly smeared with filling.
Ingredients and Preparation
- For the dough:
- 400 g flour
- 4 eggs
- For the filling:
- 150 g soft cheese such as Raviggiolo
- 150 g cow’s milk ricotta
- 100 g grated Parmigiano Reggiano
- 1 egg
- a pinch of salt
- a pinch of nutmeg, salt, and pepper
- For cooking:
- chicken or capon broth
First, prepare the dough for the pasta, shape it into a ball, and let it rest for at least 15 minutes. In the meantime, prepare the filling with the listed ingredients. The consistency should be soft and easy to spread over fresh pasta.
Using a rolling pin, roll out a thin sheet of dough. Spread the filling over half of the sheet, then fold the empty half over the filled one, sealing carefully and pressing out the air. With a fluted pastry wheel, cut the sheet into even strips, then into small filled squares of roughly equal size.
Place them gently on a cloth and let the pasta dry before cooking. Cook in a good broth.
According to tradition, spoja lorda is served in broth, but it can also be enjoyed dry with various seasonings (for example: ham, radicchio, walnuts, and Parmigiano).
