Soup of Romanesco broccoli, pumpkin, mushrooms and fine tagliatelle with Parmigiano Reggiano

Mix the flour with Parmigiano Reggiano and water to obtain a firm and elastic dough.

Leave to rest, covered, for about 30 minutes.

Clean the vegetables, cut the broccoli florets and dice the pumpkin.

Clean the mushrooms and cut into pieces.

Finely slice the onion, sweat it in a dribble of oil, add the mushrooms and cook for a few minutes; then add the vegetables, the tomato paste, the bay leaf and the hot broth.

Cover the pot and simmer for 15 minutes.

Roll out the dough and cut thin strips about 6 inches long for the tagliatelle.

Season the soup as desired, add Tagliatelle and let them cook for 3-4 minutes.

Serve with a sprinkle of chopped parsley.