Pantrucas (Chilean Noodle Soup)

seriouseats.com

Diana Bright

subheading: For the Beef Broth:

2 pounds (900g) bone-in beef short ribs, cut into single-bone sections, or cross-cut beef shanks (osso buco)

2 medium carrots (about 8 ounces; 225g) , cut into 2-inch pieces

2 medium celery ribs with leaves (about 5 ounces; 150g), cut into 2-inch pieces

2 medium cloves garlic (10g), smashed

1 medium white or yellow onion (about 8 ounces; 225g), quartered

⅔ red bell pepper, cut into chunks

15 whole black peppercorns

1 bay leaf

5 grams salt

2 ½ quarts (2.3L) cold water

subheading: For the Pantrucas Dough:

10 ounces (285g) all-purpose flour, sifted, plus more for dusting

1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight

¾ cup (177ml) lukewarm water

subheading: For the Soup:

3 tablespoons (45ml) extra-virgin olive oil

1 medium carrot (about 4 ounces; 170g), julienned

1 medium celery rib (about 2 ½ ounces; 75g), finely diced

1 medium clove garlic (5g), minced

1 medium white or yellow onion (about 8 ounces; 225g), finely chopped

⅓ red bell pepper, julienned

1 tablespoon dried oregano, preferably Chilean or good quality Italian

1 teaspoon Chilean ají de color or sweet paprika

½ teaspoon ground cumin

1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight

Freshly ground black pepper

1 pound (455g) waxy potatoes (such as red potatoes or new potatoes), peeled and cut into 1-inch pieces

1 cup frozen peas

subheading: For Serving:

2 large eggs, beaten

1 cup (lightly packed) finely chopped cilantro leaves and tender stems

Chilean merken, a pinch per portion, or crushed red pepper flakes or a few drops hot sauce

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