recipe in broth with typical Modican meatballs

There pasta in padduned this first is typical Sicilian tradition, especially Modica and Ragusa, made with fresh egg pasta and meatballs cooked in broth. Served hot and steaming, it is a refreshing and rich preparation Sunday lunch and holiday events. Its preparation, which has ancient origins and dates back to the beginning of the 20th century, is still passed down from generation to generation. The broth was made with chicken, and Modica’s great-grandmothers prepared food for the holiday. St. John the BaptistAugust 29.

You need to cook it in our recipe, which is more delicate and light chicken broth. We chose the gods for pasta fresh tagliolini handmade, but if you want, you can replace them with quaducci, maltagliati or dry egg pasta in the format of your choice. Meatballs are made with a mixture of minced meat, eggs and grated Ragusano: you can choose. mixed soil, replace them with a portion of bacon and the typical cheese with Parmesan or pecorino to make them tastier. Once ready sprinkle some paddunedda pasta fried caciocavalloto further enhance the taste.

Learn how to make paddunedda pasta by following the step by step procedure and tips.

How to make Paddunedda pasta

Submerge the peeled and sliced ​​vegetables in a pot full of water 1.

Add salt and pepper 2then put it on the stove and bring to a boil.

Finally, add the chicken 3cover with a lid and cook the broth for 2 hours.

Meanwhile, pour the flour into a bowl and make a classic fountain. Combine the eggs in the center 4.

Work everything with your hands until the mixture is smooth and homogeneous. Arrange a ball 5cover with a towel and let it rest for 30 minutes.

Roll out the dough into a thin layer and wrap it around. Prepare the taglioli with a sharp knife 6. Transfer them slowly to a floured bowl and leave to dry.

Collect ground coffee in a bowl 7.

Add the egg 8.

Add the fried Ragusa 9.

Flavor with chopped parsley 10.

Add salt and pepper 11.

Mix the ingredients well until you get a homogeneous mixture (12). Shape into small balls.

Strain the broth, bring to a boil and then add the meatballs 13; cook for a few minutes.

Pour in the taglioli 14 and cook.

Arrange the pasta and meatballs in individual bowls, sprinkle with more grated cheese and serve. 15.


Paddunedda pasta should be hot and delicious right now. You can prepare the fresh pasta the day before and then cook it with the broth and meatballs.

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