Emilia-Romagna · broth · soup
Best pasta for in brodo
A clear meat or chicken broth. Pastina or filled pasta, cooked and served in the liquid.
- Region
- Emilia-Romagna
- Base
- Broth
- Texture
- Soup
- Shapes that hold it
- 23
- Classic plates
- 19
What it asks of a shape
In brodo is a soup broth-based sauce. It wants pastina, the smallest cuts, for a bowl of broth, a filled parcel; the sauce only dresses it, and a small shape that sits on a spoon. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
- Place of origin
- Emilia-Romagna
- Type
- Pasta
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat, Parmesan cheese, egg, and nutmeg and served in capon broth.
23 shapes that hold it
Acini di pepe
Pastina · All of Italy
Cooked in the broth it is served in.
Alphabet pasta
Pastina · All of Italy
Broth and soup.
Anelli
Pastina · Sicily
Small rings hold a little sauce in the centre.
Anolini
Stuffed · Emilia-Romagna
Broth.
Cappelletti
Stuffed · Emilia-Romagna
In broth, like tortellini.
Fedelini
Long strands · Liguria
Light and fast, like spaghettini.
Marubini
Stuffed · Lombardy
The three-meat broth.
Orzo
Pastina · All of Italy
Small grains cook in broth or absorb a light dressing.
Pastina
Pastina · All of Italy
Broth, butter, and parmesan.
Semi di melone
Pastina · All of Italy
Broth and soup only.
Stelline
Pastina · All of Italy
Broth.
Su filindeu
Long strands · Sardinia
Mutton broth and fresh pecorino.
Tortellini
Stuffed · Emilia-Romagna
Made for broth.
Agnolotti
Stuffed · Piedmont
A rich meat filling wants the smallest possible dressing: roast juices, melted butter and sage, or a broth.
Farfalline
Pastina · All of Italy
Soup, or a simple tomato for a child.
Quadrucci
Pastina · Lazio
Soup.
Tagliolini
Ribbons · Piedmont
Thin and delicate, so the sauce must be light and quick.
Capellini
Long strands · Campania
There is almost no mass to carry sauce, so the sauce must be nearly weightless: butter, lemon, a splash of oil, a raw tomato, a little broth.
Fregola
Pastina · Sardinia
Toasted pearls absorb liquid and stay firm, so they suit brothy dishes: clams and saffron, a seafood stew, a vegetable soup, or a cold salad with tomato and herbs.
Maltagliati
Ribbons · Emilia-Romagna
Thin irregular pieces with lots of edge, so they suit soups and loose sauces that they can float in: beans, chickpeas, a broth, a light tomato.
Ravioli
Stuffed · All of Italy
The filling carries the flavour, so the sauce stays simple and smooth: brown butter with sage, a light tomato, a little cream, or a broth.
Tajarin
Ribbons · Piedmont
The pasta is the point, so the sauce is a film: melted butter, truffle, the juices from a roast.
Ditalini
Pastina · Campania
A tiny tube cooks in the liquid it is served in and holds a bean or a pea in its bore.
Classic plates with in brodo
Every dish in the shape profiles that names this sauce, with the shape it is made on.
- Agnolini in brodoAgnolini
- Alfabeto in brodoAlphabet pasta
- Anellini in brodoAnelli
- Anolini in brodoAnolini
- Capelli d'angelo in brodoCapellini
- Cappelletti in brodoCappelletti
- Farfalline in brodoFarfalline
- Fedelini in brodoFedelini
- Grattini in brodoGrattoni
- Orzo in brodoOrzo
- Pastina in brodoAcini di pepe, Pastina, Filini, Funghini
- pillus in brodoPillus
- Quadrucci in brodoQuadrucci
- Semi di melone in brodoSemi di melone
- sorprese in brodoSorprese
- Stelline in brodoStelline
- Su filindeu in brodo di pecoraSu filindeu
- Tagliolini in brodoTagliolini
- Tortellini in brodoTortellini
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Tortellini, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q20057.