This is a very traditional dish, often eaten the day after Easter Sunday, when you want to eat something light after the feast and the heavy food that comes with it. It has proteins, carbohydrates and vegetables and at the same time is very light, this is why it was also often prepared for us children when we were in bed with a chill and I also prepare it for my children. Pasta is really optional.
Enjoy it at any time.
100 gr of short egg noodles (capellini is ideal but must be broken)
2 medium eggs
4-5 bunches of spinach*
1-2 tbsp olive oil
1 chicken stock cube (optional)
black pepper (optional)
Wash the spinach, chop them and put them in a saucepan with the olive oil, add a little water, season with salt and cook until just tender. In a litre of boiling water place the cube if using it and add the pasta. If you have some chicken broth, homemade, it would be ideal to cook everything in it starting from the spinach, because this is what the original recipe prescribes. However, if you do not have it, don’t be put off, it will be just as good. Almost, to be honest…
Egg noodles will only take few minutes to cook, then add the spinach and break in the soup two whole eggs, one at a time. Stir each egg immediately starting from the yolk in a swirling motion, making sure that the eggs are completely broken up (from this the name “stracciatella” which means “torn apart”). Turn off the heat and serve as a soup with a spoon of parmesan cheese per serving and black pepper if you like (not for sick children!)
*If you want to save time you can use frozen spinach. Cook them according to the instructions.