Welcome to Paulina Cocina! It came to us a recipe from Chile that is part of family meals in cold seasons. With some variants depending on the region where it is cooked, it maintains its identity.
The recipe is not difficult but it requires following the steps very carefully so you can easily make it at home. Y If you go to Chile, Remember that the act of sharing pantrucas goes beyond the table; It is a connection with the country’s history and a reflection of Chilean hospitality.
Learning about pantrucas
The pantrucas are a delicious and comforting traditional soup of Chilean gastronomy. This dish is characterized by its simplicity and its ability to provide heat and satisfaction in every spoonful. They’re a pasta considered typical in southern nations such as Argentina and Chilecan be compared to noodles and ravioli.
The pantrucas They consist of small masses of flour, egg and seasonings, cooked in a meat or chicken broth, accompanied by vegetables such as carrots and onions. This stew, which has endured through generations, has become a classic of Chilean cuisine, appreciated for its simplicity and comforting flavor.
What is the original recipe?
The recipe for pantrucas varies from region to region in Chile, and each family may have their own unique version. The dough, key to success, is stretched and cut into irregular shapes before being cooked in the broth, thus absorbing the flavors and aromas. This manual process gives it an artisanal touch and a distinctive texture that makes them unmistakable.
The broth that accompanies pantrucas is usually prepared with beef or chicken, slowly cooked with onions, carrots and other aromatic herbs to infuse a robust flavor. The pantrucas are added to the broth just before serving, allowing them to absorb the flavors of the soup.. This dish is especially popular in the colder months, offering warm and nutritious comfort to those who enjoy it.
The version with egg does not fail
The pantrucas dough with egg is an essential element that provides a unique texture and a characteristic flavor to this traditional Chilean dish. The preparation of the dough begins with a mixture of flour, egg and salt. The addition of egg not only contributes to the consistency of the dough, but also gives it a distinctive richness and softness.
The interaction between flour and egg creates a malleable mixture that stretches easily to form the small irregular pieces that characterize pantrucas. The egg in the dough plays a crucial role in the sensory experience, providing a more tender texture and greater complexity of flavor.
The richness of the egg adds to the substance and quality of the dough, making it a central element of the taste identity of this Chilean dish. Egg dough becomes a versatile platform that allows for adaptations and variations based on personal preferences or family traditions.
Where does the name pantrucas come from?
The name “pantrucas” has its roots in the etymology of the word and in the characteristic shape of the masses that make up this Chilean dish. The word “pantruca” comes from the term Mapudungun, the language spoken by the Mapuches, one of the indigenous peoples of Chile.
The particular shape of doughs that are stretched and cut by hand, often have jagged edges and a rustic appearance. The term “pantruca” could reflect that unique visual characteristic that distinguishes this traditional Chilean dish.
The word’s relationship with the Mapuche language also highlights the cultural richness and ethnic diversity of Chile, fusing native elements with more contemporary culinary influences.
5 similar recipes from around the world
- Gnocchi (Italy): These small balls of dough, usually made of potato, flour and egg, are cooked and served with a variety of sauces. Like pantrucas, gnocchi or gnocchi are appreciated for their texture and versatility.
- Matzo Ball Soup (United States and Central Europe): A soup traditionally associated with Jewish cuisine, matzo balls (made from matzo meal, egg, and fat) are cooked in a flavorful broth. It is similar to pantrucas in the aspect of combining a dough with a comforting broth.
- Dumplings (various cultures): Present in various cuisines around the world, dumplings are filled or unfilled doughs that are steamed, boiled or fried. Dumplings can be found in Asian, European and Latin American cuisine, among others.
- spaetzle (Germany): These small egg noodles or pasta are prepared with flour, egg and salt, and boiled before serving. Their texture and simplicity in preparation make them similar to pantrucas.
- Pierogi (Poland): A Polish dish consisting of small doughs filled with a variety of ingredients, from mashed potatoes to meat. They are cooked by boiling and often served with sautéed onions.
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Pantrucas recipe
Yield: 4 portions
Preparation time: 45 minutes
Ingredients
- 2 cups of wheat flour
- 2 eggs
- 1/2 cup of water (approximately)
- Salt to taste
- 1 liter of pollo broth or res
- 1 carrot, peeled and cut into small cubes
- 1 onion, finely chopped
- Fresh parsley, chopped
How to make pantrucas in a simple process
- In a large bowl, mix the flour with a pinch of salt. Make a well in the center and add the eggs, gradually incorporating the flour from the edges of the hole.
- Add water little by little and mix until you obtain a homogeneous, soft and firm but not dry dough. On a floured surface, roll out until it is 2 mm thick.
- Cut the dough into small irregular shapes. Bring the broth to a boil in a pot with the carrots and onion. Place the pantrucas in the boiling broth.
- Cook for about 10-15 minutes. Adjust the seasoning of the broth. Serve in individual bowls and sprinkle with fresh chopped parsley before serving.
Source: www.paulinacocina.net
