Italian tomato cream soup with noodles and basil pesto



Sorella Cream of Italian tomatoes


2 eggs

100 g plain flour (type 480)

Half a flat teaspoon of salt

Basil pesto:

40 g of basil leaves

2 small garlic cloves

30 g of your favourite, roasted nuts or seeds

1 tablespoon of grated ripening cheese such as Parmesan or Pecorino Romano

80 ml of olive oil

half a lemon juice

Salt and pepper to taste.




Beat the eggs in a bowl, mix them with flour and salt until all is smooth .

The dough should have the consistency of pudding. If it is too thin, add a little flour. If it is too thick, a little water.

Boil water in a pot with a pinch of salt. Pour the dough into the boiling water with a thin stream. We have to stir every now and then so our noodles don’t stick together. Cook them for about two minutes and then strain them on a strainer. If you want to eat them later, harden them in cold water.

Put all the pesto ingredients into a tall dish and blend for no longer than 15 seconds. When the ingredients combine, season with salt and pepper.

Heat the cream of Sorella Italian tomatoes in a saucepan. Then, pour it into a bowl, put the noodles on top and pour over the basil pesto.