some floury potatoes and then boil them, when they are still hot, mash
them in a pot where , previously, one has to fry lightly onion and tomato
purée. Add some water to obtain a quite thick broth, salt it and
then add some pepper according to one's tastes. In this kind of broth
every type of pasta can be cooked.
This course, extremely simple and poor, is one of the best of our cooking.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni