Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Beef or chicken stock |
| 3½ ounce | Fresh spinach fettuccine -- |
| \N \N | Cut in 6-inch length |
| 3½ ounce | Fresh egg fettuccine -- cut |
| \N \N | In 6-inch length |
| \N \N | Salt -- to taste |
| 2 ounces | Grated Parmesan cheese -- |
| \N \N | For garnish |
1. Bring stock to a simmer in a large pot over medium-low heat. In a separate pot, bring a large amount of salted water to a boil over medium-high heat. Add both spinach and egg fettuccine to water and cook until just wilted (20 to 25 seconds). Drain and run under cold water to remove any starch. Transfer pasta to the simmering stock and simmer until pasta is just tender. Season broth with salt.
2. Ladle soup into warm serving bowls and top each serving with grated Parmesan.
Recipe By : The California Culinary Academy File