Both lentils and pasta absorb liquid from the soup base, so add water from the beginning and more during cooking to get the consistency you like.

　　

Ingredients

for 8 cups of finished soup, serving 6 or more

　　8 cups Savory Potato Broth (page 63)

　　2 cups water, or more if needed

　　1/2 teaspoon salt, plus more to taste

　　Freshly ground black pepper

　　1 cup lentils, rinsed and picked over

　　1 cup ditalini or other short tubular pasta

　　

Step 1

Heat the broth with the additional 2 cups of water to a boil. Stir in the salt, several grinds of pepper, and the rinsed lentils. Return to a gentle boil, and cook, covered, for 35 to 40 minutes, until the lentils are tender—add more hot water as needed.

　　

Step 2

Taste, and add more salt to balance the pasta: stir in the ditalini and cook for 12 minutes or more, until the pasta is to your liking. Add hot water to thin the soup too, if necessary. Adjust the seasoning one last time, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.