A simple and tasty dish that appeals to adults and children alike, excellent for a recovery period or whenever you want a light and comforting meal.
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Peel the potatoes, wash them, and dry them.
Grate or cut the potatoes into chunks. Put everything in a pot with about 800 ml of water, the stock cube, and a pinch of salt.
Put the pot on the heat, bring to a boil, and boil for at least ten minutes.
Add the small pasta, stir, and cook, stirring often, for the time indicated on the package of the pasta.
When the pasta is cooked, turn off the heat and season with a drizzle of extra virgin olive oil.
Store in the refrigerator in an airtight container for up to 3 days.
Serve hot and accompanied by grated Parmigiano Reggiano or Grana Padano. Perfect for the winter months.
Italia
| Energy (kcal) | 178.54 |
| Carbohydrates (g) | 30.46 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 1.89 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 9.67 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.01 |
