, Quadrucci in Brodo con Spinaci (Pasta Squares and Spinach in Broth)

Reprinted from Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig. Copyright © 2023 by Leah Koenig. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved. Copyright © 2023 by Kristin Teig

This brothy soup, adapted from Leah Koenig’s new cookbook Portico: Cooking and Feasting in Rome’s Jewish Kitchen, is often eaten by Roman Jews to break the Yom Kippur fast. Fresh pasta dough is thinly rolled, cut into tiny squares known as quadrucci, then briefly cooked in a warm broth with sauteed onion and spinach. After a day of fasting, the fresh flavor of the soup and the toothsome squares of pasta make it a wholly revitalizing return to everyday eating. This recipe embodies the Italian word “casareccio” and the Yiddish word “haimish”, both of which translate to homemade. It’s also an ideal introduction to pasta “fatto a mano” (made by hand, no special equipment required), but you can also use a pasta machine to roll out the dough before cutting. Use sturdy full-leaf spinach for this recipe; delicate baby spinach isn’t suited for extended cooking in the broth.

Time: 7 hours Ingredients For the pasta: 2 cups all-purpose flour, plus more for rolling 2 tsp. extra-virgin olive oil 1 tsp. kosher salt 2 large eggs plus 2 large egg yolks, lightly beaten For the broth:

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