Recipe no. 3 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 12.
Ingredients
- A pinch of pasta per person
- Boiling water
- Salt
- Broth
Preparation
- Cook the pastaThrow a pinch of pasta per person into boiling, salted water, let it come back to a boil for a few seconds.
- Drain and addDrain, then put it straight away into the necessary broth brought to a boil.
- FinishA few minutes of cooking are enough.
Reboul's text
For all pasta soups the method is the same, whether it is vermicelli or pasta of any shape.
Throw a pinch of pasta per person into boiling, salted water, let it come back to a boil for a few seconds, then drain and put it straight away into the necessary broth brought to a boil; a few minutes of cooking are enough.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| past | pasta |
| verlichèlli | vermicelli |
| boui | boiling |
| pessu | pinch |
| bouioun | broth |
| esgouta | drain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 3, page 12. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.