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

Main coursea couple of hours24 months


Serves 4

250 g Romanesco broccoli

200 g pumpkin

150 g mixed mushrooms

1 small onion

1 l vegetable stock

1 teaspoon tomato paste

1 bay leaf, 1 small bunch of parsley

extra virgin olive oil, salt and pepper

For the pasta dough:

100 g 00 plain flour

30 g grated Parmigiano Reggiano

50 ml water


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

  2. Leave to rest, covered, for about 30 minutes.

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

  4. Clean the mushrooms and cut into pieces.

  5. Finely slice the onion, sweat it in a dribble of oil, add the mushrooms and allow them to gain flavour for some minutes; then add the vegetables, the tomato paste, the bay leaf and the hot stock.

  6. Cook lid-on for 15 minutes.

  7. Roll out the dough to thin strips of about 15cm length and cut out Tagliatelle.

  8. Adjust the soup flavour, add Tagliatelle and let them cook for 3-4 minutes.

  9. Serve with a sprinkle of chopped parsley.

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