Brodosini di Chieti
Short lengths of Tagliatelle, or in this case Linguine,
with the sole application of making a soup hearty.
This very common practice from the Abruzzo region, like most renaissance era dishes, was born out of poverty and thrift.
Back then, small scraps of broken tagliatelle would be saved and dried to later enrich an otherwise meager broth.
Today, fresh Bodosini pasta thickens up a rich tomato broth with cannellini beans, sofritto, sage and italian wild oregano.
I imagine it will still have the same warming and satisfying effect as the days of yore…..
Cresti Di Gallo, alla Bolognese
Ricotta stuffed pasta, in Pomodoro