Name: Pantrucas (Chilean Noodle Soup)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8
Ingredients: For the Beef Broth:; 2 pounds (900g) bone-in beef short ribs, cut into single-bone sections, or cross-cut beef shanks (osso buco); 2 medium carrots (about 8 ounces; 225g) , cut into 2-inch pieces; 2 medium celery ribs with leaves (about 5 ounces; 150g), cut into 2-inch pieces; 2 medium cloves garlic (10g), smashed; 1 medium white or yellow onion (about 8 ounces; 225g), quartered; 2/3 red bell pepper, cut into chunks; 15 whole black peppercorns; 1 bay leaf; 5 grams salt; 2 1/2 quarts (2.29L) cold water; For the Pantrucas Dough:; 10 ounces (285g) all-purpose flour, sifted, plus more for dusting; 1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight; 3/4 cup (177ml) lukewarm water; For the Soup:; 3 tablespoons (45ml) extra-virgin olive oil; 1 medium carrot (about 4 ounces; 170g), julienned; 1 medium celery rib (about 2 1/2 ounces; 75g), finely diced; 1 medium clove garlic (5g), minced; 1 medium white or yellow onion (about 8 ounces; 225g), finely chopped; 1/3 red bell pepper, julienned; 1 tablespoon dried oregano, preferably Chilean or good quality Italian; 1 teaspoon Chilean ají de color or sweet paprika; 1/2 teaspoon ground cumin; 1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight; Freshly ground black pepper; 1 pound (455g) waxy potatoes (such as red potatoes or new potatoes), peeled and cut into 1-inch pieces; 1 cup frozen peas; For Serving:

Ingredients

(Servings: 8)

2 pounds (900g) bone-in beef short ribs, cut into single-bone sections, or cross-cut beef shanks (osso buco)

2 medium carrots (about 8 ounces; 225g) , cut into 2-inch pieces

2 medium celery ribs with leaves (about 5 ounces; 150g), cut into 2-inch pieces

2 medium cloves garlic (10g), smashed

1 medium white or yellow onion (about 8 ounces; 225g), quartered

2/3 red bell pepper, cut into chunks

15 whole black peppercorns

1 bay leaf

5 grams salt

2 1/2 quarts (2.29L) cold water

10 ounces (285g) all-purpose flour, sifted, plus more for dusting

1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight

3/4 cup (177ml) lukewarm water

3 tablespoons (45ml) extra-virgin olive oil

1 medium carrot (about 4 ounces; 170g), julienned

1 medium celery rib (about 2 1/2 ounces; 75g), finely diced

1 medium clove garlic (5g), minced

1 medium white or yellow onion (about 8 ounces; 225g), finely chopped

1/3 red bell pepper, julienned

1 tablespoon dried oregano, preferably Chilean or good quality Italian

1 teaspoon Chilean ají de color or sweet paprika

1/2 teaspoon ground cumin

1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight

Freshly ground black pepper

1 pound (455g) waxy potatoes (such as red potatoes or new potatoes), peeled and cut into 1-inch pieces

1 cup frozen peas

2 large eggs, beaten

1 cup (lightly packed) finely chopped cilantro leaves and tender stems

Chilean merken , a pinch per portion, or crushed red pepper flakes or a few drops hot sauce

Pantrucas (Chilean Noodle Soup)

Ingredients

For The Beef Broth

For The Pantrucas Dough

For The Soup

For Serving

Steps

Nutrition Facts

Comments

Pantrucas (Chilean Noodle Soup)

Ingredients

For The Beef Broth

For The Pantrucas Dough

For The Soup

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts