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Pantrucas (Chilean Noodle Soup) Recipe

Why It Works

  • Slowly simmering beef quick ribs with a mix of aromatics creates the muse for this wealthy and unctuous soup.
  • Staggering the cooking occasions for the varied components yields completely cooked potatoes, peas, pantrucas (noodles), and eggs.

It amazes me that each tradition appears to have its personal model of a comforting broth and pasta soup. In Chile, our take is pantrucas: a hearty soup constructed on a beef or pork broth with potatoes, contemporary eggless pasta, greens, and morsels of tender meat. The dish is commonly completed with overwhelmed eggs whisked in for added physique, garnished with considerable contemporary cilantro—at all times chopped on the final second—and served nonsensically sizzling, as if scalding one’s tongue was a part of the recipe. Primarily cooked at residence by older Chileans, this comforting soup is troublesome to search out in eating places, apart from conventional eateries in meals markets, small cities, or the countryside.

Coming from the Mapudungun phrase “pangtruka,” which means “soup made with dough items,” the recipe integrates the vegetable-laden conventional cooking of the indigenous Mapuche folks with the intensive use of wheat flour introduced by the Spanish. “Pantrucas” is each the title of the entire ready dish and the phrase for the white, slippery noodles in it. Within the singular type, a “pantruca” is every of the noodles, however funnily, additionally somebody whose pores and skin is extraordinarily white. 

Severe Eats / Estudio Como. Meals Styling by Valentina Gracia Aubel

The ultimate contact of merken, a spicy, stone-ground seasoning made out of smoked, dried cacho de cabra peppers, coriander seeds, and sea salt, can also be a part of the Mapuche heritage. Pantrucas with merken is conventional within the central southern a part of Chile, the place I’m from, (following the mapuche heritage that’s nonetheless predominant in that area). I merely can’t have Chilean soups with out merken. Its depth of taste is hardly replaceable by different sources of warmth. However in variations of the soup from Santiago and the encircling central zone of Chile, merken is just not used as an ingredient.Using merken in my recipe is a wonderful instance of how as a result of Chile is so lengthy and various concerning climates and merchandise, we frequently have many conventional recipes with slight variations in numerous areas. So whereas merken will not be utilized in pantrucas from Santiago and its surrounding central area, I encourage you to do that spicy, advanced spice mix in my central southern Chilean-inspired pantrucas recipe, particularly now that many sellers have it in the USA.

Pantrucas are a type of recipes we Chileans are made to imagine solely grandmas can correctly make. The instructions are simply the place to begin; devoting time, dedication, and like to it’s key. Nonetheless, some years in the past I managed to find one other secret: Pantrucas is not only a dish constructed from scratch, however the consequence of one thing else—particularly, leftovers. 

In Chilean delicacies, it’s common to boil meats for prolonged intervals: beef tongue, pork or beef shanks, beef quick ribs, or a spicy pork concoction referred to as arrollado, are left simmering for hours, undisturbed in correctly seasoned water. Historically, it’s this wealthy, already excellent leftover broth that’s the basis for our pantruca soup: Discarding it might be prison. Items of the simmered meats and seasonal greens, equivalent to peas or inexperienced beans, are added to the hearty soup. 

Severe Eats / Estudio Como. Meals Styling by Valentina Gracia Aubel

A standard cooking technique for the pantrucas, usually utilized by older women, includes slicing lengthy dough strands, hanging them within the non-dominant wrist or over a shoulder, then slicing them with the opposite hand, one after the other, and throwing them into the boiling broth. I attempted the strategy, and whereas romantic, it yields uneven cooking and is time consuming. However for those who really feel like really impersonating a Chilean grandma, go for it. The recipe right here includes first rolling the dough,then slicing the pantrucas, earlier than including them to the soup .

Whereas this soup could also be labor-intensive to make, that comforting second of nestling the new bowl whereas respiratory within the fragrant broth simply earlier than having fun with that first noodle-filled slurp will probably be nicely well worth the effort.

Pantrucas (Chilean Noodle Soup)

This comforting Chilean soup is served piping sizzling and consists of beef broth, contemporary eggless noodles, and a balanced medley of spices and greens.

  • For the Beef Broth: 
  • 2 kilos (900g) bone-in beef quick ribs, lower into single-bone sections, or cross-cut beef shanks (osso buco)
  • 2 medium carrots (about 8 ounces; 225g) , lower into 2-inch items
  • 2 medium celery ribs with leaves (about 5 ounces; 150g), lower into 2-inch items
  • 2 medium cloves garlic (10g), smashed
  • 1 medium white or yellow onion (about 8 ounces; 225g), quartered
  • 2/3 purple bell pepper, lower into chunks 
  • 15 complete black peppercorns 
  • 1 bay leaf
  • 5 grams salt 
  • 2 1/2 quarts (2.3L) chilly water 
  • For the Pantrucas Dough:
  • 10 ounces (285g) all-purpose flour, sifted, plus extra for dusting 
  • 1 teaspoon (5g) kosher salt; for desk salt use half as a lot by quantity or the identical weight
  • 3/4 cup (177ml) lukewarm water 
  • For the Soup: 
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1 medium carrot (about 4 ounces; 170g), julienned
  • 1 medium celery rib (about 2 1/2 ounces; 75g), finely diced
  • 1 medium clove garlic (5g), minced
  • 1 medium white or yellow onion (about 8 ounces; 225g), finely chopped
  • 1/3 purple bell pepper, julienned 
  • 1 tablespoon dried oregano, ideally Chilean or good high quality Italian
  • 1 teaspoon Chilean ají de color or candy paprika
  • 1/2 teaspoon floor cumin 
  • 1 teaspoon (5g) kosher salt; for desk salt use half as a lot by quantity or the identical weight
  • Freshly floor black pepper
  • 1 pound (455g) waxy potatoes (equivalent to purple potatoes or new potatoes), peeled and lower into 1-inch items 
  • 1 cup frozen peas 
  • For Serving:
  • 2 massive eggs, overwhelmed 
  • 1 cup (flippantly packed) finely chopped cilantro leaves and tender stems
  • Chilean merken, a pinch per portion, or crushed purple pepper flakes or just a few drops sizzling sauce
  1. For the Beef Broth: In a big stockpot, mix quick ribs, carrots, celery, garlic, onion, bell pepper, peppercorns, bay leaf, and salt. Cowl with water and produce to a boil over excessive warmth. Alter warmth to medium-low and simmer, partially coated, adjusting warmth as wanted to keep up simmer, till quick rib meat is tender and will be pierced simply with a fork, 60 to 90 minutes. (If meat takes longer than 1 hour to prepare dinner, and extreme evaporation happens, add extra water as wanted.)

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  2. Utilizing tongs, switch meat to slicing board and let relaxation till cool sufficient to deal with, about 10 minutes. Pressure broth by a fine-mesh strainer set over a big empty pot. Discard cooked greens. Skim extra fats from floor of the broth. Decide meat from bones, discarding extra membrane and fats, and cube meat into bite-sized items; put aside.

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  3. For the Pantrucas Dough: In the meantime, line a baking sheet with a clear, flippantly floured kitchen towel.

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  4. In a medium bowl, whisk collectively flour and salt. With a picket spoon, stir in lukewarm water till mixed and a few lumps type. Knead dough in work bowl right into a tough ball that separates from the bowl. Switch dough to a floured working floor and knead till easy and smooth, 2 to three minutes. If dough feels too moist, mud flippantly with flour as wanted. Wrap dough in plastic wrap and relaxation for not less than half-hour or as much as 4 hours.

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  5. Reduce rested dough into 3 equal sized items. Working with 1 piece of dough at a time (rewrap remaining dough), mud each side flippantly with flour, place lower facet down on clear work floor, and press right into a 3-inch sq..

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  6. Utilizing a rolling pin, roll right into a 6-inch sq.. Mud each side of dough flippantly with flour. Beginning at middle of sq., roll dough away from you in 1 movement. Return rolling pin to middle of dough and roll towards you in 1 movement. Repeat rolling steps till dough sticks to work floor and measures roughly 12 inches lengthy.

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  7. Launch dough from counter (if sticking) and flippantly mud each side of dough with flour. Roll dough out, ceaselessly lifting to launch from work floor, till it measures roughly 20 inches lengthy and 6 inches vast. Dough must be comparable in thickness to lasagne sheets, or 1/32 to 1/16 inch thick (1 to 1 1/2mm).

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  8. Utilizing a knife or a pasta wheel cutter, lower dough sheet into 1 to 1 1/2-inch squares or diamonds.Switch to ready sheet and canopy with a clear fabric. Repeat rolling and slicing with remaining dough items, flippantly dusting with flour between every layer of lower dough items to keep away from sticking.

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  9. For the Soup Base: In a big Dutch oven or stockpot, warmth oil over medium-high warmth till shimmering. Add carrot, celery, garlic, onions, and bell pepper and prepare dinner, stirring sometimes, till greens are softened, 6 to eight minutes. Add oregano, Chilean ají de shade, cumin, salt, and freshly floor pepper to style, and prepare dinner, stirring always, till aromatic, about 30 seconds. Pour the reserved strained broth into the soup base.

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  10. Add potatoes and diced beef and produce to a boil over excessive warmth. Cut back warmth to medium-low and simmer, adjusting warmth as wanted and stirring sometimes, till potatoes are virtually cooked by however nonetheless meet slight resistance when poked with a paring knife, about 10 minutes.

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  11. Add peas and return to a boil over medium-high warmth. Gently stir in pantrucas, ensuring they don’t stick collectively, and return to a boil. Cook dinner, stirring sometimes, till pantrucas are simply tender, about 2 minutes. Add extra water if wanted to skinny soup.

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  12. For Serving: Pour overwhelmed eggs into sizzling soup whereas stirring it into the broth with a fork. (Pour and stir slowly to supply skinny distinct egg ribbons, or pour and stir shortly for the egg to completely emulsify in soup and thicken broth.) Simmer till egg is cooked and broth turns barely opaque, about 1 minute, Season with salt to style. Portion into preheated particular person soup bowls. High every bowl with cilantro and a pinch of merken. Serve.

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Particular Gear

Massive inventory pot, fine-mesh strainer, massive Dutch oven or second inventory pot, rolling pin, wheel pasta cutter


For a vegan model, substitute home made or store-bought vegetable inventory, omit beef, double quantity of peas, and omit the overwhelmed eggs.

Make-Forward and Storage

The cooked beef broth will be refrigerated in an hermetic container for as much as 2 days or frozen for as much as 1 month. Retailer cooked beef individually and lower beef earlier than including to the soup.

The wrapped pantruca dough will be refrigerated for as much as 48 hours. Carry to room temperature earlier than rolling out and slicing the dough. 

Reduce, uncooked pantrucas will be frozen: Unfold them in a single layer on a parchment-lined baking sheet and freeze till stable, then switch frozen pantrucas to freezer luggage and retailer frozen. Cook dinner from frozen, including 1 minute to cooking time.

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