Pistadein Modenesi

Pour the flour onto the work surface, add the egg and knead vigorously until you obtain a dough. a mixture Very firm. Don't aim for a soft consistency: the dough should be resistant and difficult to knead. Finish kneading when the dough is compact and has no dry, separate pieces.

Work the dough again and compact it until it forms a small, square-shaped loaf. Keep the sides as even as possible, as this shape will make it easier to cut into even strips. Finish when the dough is stable, compact, and easily placed on the counter. cutting board.

Place the square bread on the cutting board and cut it with a sharp knife, obtaining strips about half a centimeter thick. Maintain even pressure to obtain similar segments. Arrange them without overlapping, so they can dry properly before the final cutting.

Let the strips dry on the cutting board Before proceeding, separate them just enough to prevent them from sticking together when placed in groups of three or four. Consider this step complete when the surface no longer appears damp and the segments separate easily from each other.

Cut the dried strips with a sharp knife, obtaining tiny pieces, similar in shape and size to grains of rice; if possible, make them even smaller. Make close, even cuts. The pasta is ready when the pieces are separate and uniform in size.

Bring to a boil the bean broth and pour in the pistachios, either freshly prepared or dried for a day or two. Cook until the pasta is tender and the broth maintains a steady simmer. Serve when the small grains are cooked and evenly distributed throughout the liquid.