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1
My mother still prepares her own fresh pasta for boketof.
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2
The night before making the soup she combines the flour, yeast and water in a large bowl and then transfers it to working surface where she kneads the dough till the mix is smooth and elastic.
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Once which is done, she puts it back in a bowl that she covers with a tea-towel and allows the dough to rise for two hrs.
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When it has doubled in size, she takes a tray covered with a clean tea-towel and starts to shape the pasta, making spaghetti-like strands about 2 inches long but roughly three times thicker than ordinary spaghetti.
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She lays them out one by one on the tray, then covers them again with another tea-towel and leaves them overnight.
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The following morning the pasta strands are dry sufficient to put them in the soup.
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7
Nowadays, of course, few of us find the time to make fresh pasta and most people buy it ready-made.
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8
To make the soup she heats the oil in a large, heavy pan over a medium heat and fries the meat.
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To which she adds the onions, tomatoes, liquid removed broad beans, paprika and about 4 pints of water.
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After 30 min she reduces the heat and allows the dish to cook gently for 2 hrs.
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10 min before the end of the cooking she seasons the soup with salt and pepper and then adds the pasta and the courgettes.
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make sure there is sufficient liquid in the pan because, after all, this is a soup.
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13
If you need more water, always add in cool water.
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She adds the coriander immediately before serving.
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To make the soup which little bit more special, she always puts a small dish of harissa on the table for those of us who like a dash of chilli.
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16
preparation / cooking: 30 min for the pasta, 30 min for the soup / 2 hrs 30 min
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country: Morocco
