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Browned Pasta Simmered in Broth
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Ingredients
- pasta½ kg
- broth or water2 cups
- Salt and pepperto taste
- small onion1 small onion
- Tomato paste1 tsp
- ghee or oil2 tbsp
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 500, protein 15, fat 9, carbs 90, fiber 4, sugar 3
Original steps
- Heat the ghee or oil and toast the pasta, stirring continuously until it turns golden yellow.
- Bring the broth or water to a boil with the salt and pepper.
- Pour the liquid over the toasted pasta and leave it over low heat until the liquid is absorbed, keeping it covered until cooked through.
- Alternatively, you can sauté a small onion and the tomato paste, add them to the boiling broth or water, and then proceed with the cooking process.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking