Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta chî paḍḍuneḍḍa: Timeless Flavours from Modica
Discover Pasta chî paḍḍuneḍḍa, a traditional Modican dish featuring tender meatballs and fresh pasta in a fragrant broth. A delicious taste of history in every spoonful!
📖 What is it
Discover Pasta chî paḍḍuneḍḍa, a traditional Modican dish featuring tender meatballs and fresh pasta in a fragrant broth. A delicious taste of history in every spoonful!
🛒 Ingredients
▸ For the pasta
- ✓ 500g semolina flour
- ✓ 5 eggs
- ✓ A pinch of salt
▸ For the meatballs (paḍḍuneḍḍa)
- ✓ 350g minced veal
- ✓ 1 egg
- ✓ 50g grated Ragusano PDO cheese
- ✓ A handful of chopped parsley
- ✓ Salt and black pepper to taste
▸ For the broth
- ✓ 1kg beef suitable for boiling
- ✓ 2 carrots
- ✓ 1 onion
- ✓ 1 celery stalk
- ✓ 8 ripe Pachino cherry tomatoes
- ✓ 1 teaspoon granulated stock cube
- ✓ Salt to taste
📊 Nutritional Information
Step into the heart of Modica with pasta chî paḍḍuneḍḍa, a cherished classic that brings together soft, flavourful meatballs and fresh pasta, all bathed in a rich, aromatic broth. This dish is a true emblem of Sicily’s warm, homely cooking.
👨🍳 Preparation
- 1
Begin by making the broth: place the beef, vegetables and cherry tomatoes in a large pot with cold water and the granulated stock cube. Simmer gently for at least 3 hours, skimming off any scum now and then.
- 2
While the broth is cooking, prepare the pasta: mound the flour on your work surface, create a well in the centre, add the eggs and salt, then knead until you have a smooth dough. Cover and leave to rest for 30 minutes.
- 3
Roll out the dough with a rolling pin and cut into strips about 3cm wide, then chop into small squares.
- 4
Make the paḍḍuneḍḍa by mixing the minced meat, cheese, parsley, egg, salt and pepper. Shape into small, firm meatballs.
- 5
Strain the broth and bring it back to the boil in a separate pot.
- 6
Add the meatballs and cook for around 10 minutes, then add the pasta and continue cooking until just al dente.
- 7
Serve the pasta chî paḍḍuneḍḍa piping hot in rustic earthenware bowls, sprinkled generously with grated Ragusano cheese.
💡 Tips and Variations
- •
For an extra depth of flavour in the meatballs, try adding a pinch of nutmeg for a warm, comforting note.
- •
If you fancy a different take, cook the pasta with a tomato sauce and sprinkle with grated caciocavallo cheese, then bake in the oven at 180°C for about 20 minutes until golden and bubbling.
- •
Use a heavy-bottomed pan to keep the heat steady while simmering the broth and cooking the meatballs, ensuring the flavours develop beautifully without burning.
- •
The star of this dish is the meat, which gives it a rich texture and robust taste.
- •
For a vegetarian twist, swap the meatballs for legume-based ones, such as chickpeas or lentils, seasoned with typical Sicilian herbs.
- •
To boost the umami, stir in a teaspoon of tomato purée into the broth as it cooks.
- •
For a vegan version, use egg-free pasta and prepare meatballs from tofu and finely chopped vegetables, keeping the broth packed with aromatic vegetables.
- •
The secret to this dish lies in the slow-cooked broth, allowing all the flavours to meld into a deeply satisfying and authentic taste.
📦 Storage
- • Store the pasta and meatballs immersed in the broth in the fridge, keeping them fresh for up to two days.
- • When reheating, do so gently over a low heat, adding a splash of water or fresh broth to prevent drying out.
- • You can freeze the broth and meatballs separately for up to two months, so you can enjoy this comforting dish whenever you fancy.
🍷 Pairing
Pair pasta chî paḍḍuneḍḍa with a Nero d’Avola Riserva from the Contea di Sclafani – a bold, aromatic Sicilian red that complements the rich meat and delicate broth beautifully. Alternatively, a light Frappato from eastern Sicily or a classic Tuscan Chianti can offer delightful contrasts and harmony.
Making pasta chî paḍḍuneḍḍa is like inviting a piece of Modica’s culinary heritage into your kitchen. It’s a dish that wraps you in warmth and tradition, perfect for sharing with loved ones. Give it a go, and don’t forget to spread the Sicilian magic by sharing this recipe with family and friends – it’s sure to become a firm favourite.
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