Capolata di casa Alesi

Wash and peel potatoes, cut into pieces and brown with the chopped onions adding some broth. Cook at a medium flame, add salt and bay leaves. Pour semolina on a pastry board and add the eggs. Batter the eggs with a fork, then knead until obtaining a very hard dough. Finely mince the dough to obtain a homogenous consistency of the pasta, strain using a colander. Continue with this technique until all pasta is strained. Clean and wash the chicken well, place in a pot full of water and begin cooking it; right before it begins to boil, add carrots, celery, tomatoes, onion, salt, pepper, and chili pepper.

Once chicken is cooked, pour a part of the broth into another pot, and add cold water blanching the remaining broth. Pour the pasta in the pot with broth and water; place on flame and as it reduces add broth that is blanching. Correct for salt and serve with pieces of chicken and condiment, making sure that the broth is very hot.