Ingredients (for 4):
- Flour - 300 g
- Water - 120 ml
- Bacon - 100 g
- Garlic - 2 cloves
- Olive oil - 2 tbsp
- Potato - 400 g
- Celery - 200 g
- Carrot - 1
- Onion - 1/2
- Leek - 1/2
- Chicken broth - 1.5 litre
- Salt - 1 tsp
- Black pepper finely - 1/2 tsp
Procedures:
1. Sieve the flour and gradually add the water to mix well. Knead it until smooth and let it rest for 30 minutes.
2. Cut the onion into small pieces.
3. Cut the leek into slides.
4. Cut the celery into small pieces.
5. Cut the carrot into small pieces.
6. Chop the garlic finely.
7. Cut the bacon into small pieces.
8. Heat the pot with olive oil, then add in the onion, carrot and celery to cook for a while, until fragrant.
9. Add the garlic to stir fry briefly, then add in the potato pieces and leek. Continue to saute for a while.
10. Add in the chicken broth and cook for 15 minutes until the vegetables are all softened.
11. Roll the dough flat to about 2mm thick.
12. Cut the pasta into strips of 2.5cm wide, 5cm long.
13. Season the soup with salt and black pepper finely.
14. Add the pasta in, cook to loosen them. Cook for 8 minutes until the pasta is softened.
15. Serve.
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