Spoja lorda in broth

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Spoja lorda is a typical soup from Romagna. It consists of squares of fresh pasta filled with cheese and traditionally served in broth

Course Soup

Cuisine Emilia-Romagna

Keyword Cheese stuffed pasta squares, Spooja lorda

Prep Time 1

Cook Time 5

Servings servings

Put the ricotta, Parmigiano, a pinch of salt, and nutmeg in a bowl and mix with a fork or metal spoon. Let it rest outside the refrigerator while you prepare the puff pastry, or bring it back to room temperature an hour before using it.

Place the flour on the cutting board and form a well in the center with your fingers. Ensure the well is large enough to take the required liquid and pour in the eggs.
Using a fork, gradually bring the flour toward the center to mix with the eggs.
Stir until large crumbs form. From this point on, work the dough with your hands.
Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.

Roll out a thin sheet with a pasta machine or on the cutting board.
Spread the filling evenly over half of the sheet.
Sprinkle some grated lemon zest (about 1 teaspoon) over the filling.
Fold the pasta sheet back on itself. Exert light pressure with your hands on the filled pasta sheet. This trick helps to remove any air that might cause the squares to open while cooking. If inexperienced, prick the surface with a fork or toothpick and then exert pressure.
Use a pasta cutter wheel to cut out 1cm squares.
Let the dough rest for 30 minutes out of the fridge.
Bring the stock to a boil, pour in the spoja lorda, lower the heat to reduce the boil if it is too strong, and cook for about 3-4 minutes.
Serve the spoja lorda in the hot broth.

Remove any spoja lorda squares leftover from the hot broth to prevent it from overboiling.
Store any cooked leftovers in the refrigerator.
Before cooking it, store the spoja lorda in the freezer for up to a month.