Nidi di Rondine: An Irresistible Italian Pasta Dish
Nidi di rondine, or “swallow’s nests,” is a traditional Italian pasta dish that’s as beautiful as it is delicious. With delicate layers of homemade pasta filled with a rich, creamy bechamel sauce, tender mushrooms, savory ham, and melted Emmentaler cheese, this dish is a true culinary delight. The name “nidi di rondine” reflects the spiraled shape of the rolled pasta, which resembles a nest, and the end result is a visually stunning and mouthwatering plate of comfort food. Perfect for family gatherings or a special dinner, this recipe will surely become a new favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs | 2 |
| Milk | 550g |
| 00 Flour (for béchamel) | 40g |
| Butter | 50g |
| Salt | 1 pinch |
| Nutmeg | 1 pinch |
| Champignon Mushrooms | 150g |
| Cooked Ham | 140g |
| Emmentaler Cheese | 140g |
| Parmigiano Reggiano DOP | 50g |
Instructions
Step 1: Prepare the Pasta Dough
Begin by preparing the pasta dough. In a large mixing bowl, pour in the 00 flour. Make a well in the center and crack the two eggs into it. Start mixing the eggs with a fork, gently incorporating the flour from the edges into the center. As the dough begins to come together, switch to using your hands to knead the dough until it forms a smooth ball. If the dough is too dry, you can add a few drops of water. Once you have a smooth, elastic dough, wrap it in plastic wrap and let it rest for about 30 minutes at room temperature.
Step 2: Prepare the Béchamel Sauce
While the dough is resting, prepare the béchamel sauce. In a saucepan, heat 500g of milk over medium heat. In a separate pan, melt the butter, and once melted, add the 40g of flour, stirring constantly to make a smooth roux. Gradually pour in the warm milk, whisking continuously to avoid lumps. Continue to cook the sauce, stirring, until it thickens and comes to a gentle boil. Once it has thickened to a creamy consistency, remove from the heat and transfer it to a bowl to cool slightly.
Step 3: Prepare the Filling
Next, prepare the filling. Clean the champignon mushrooms by trimming the stems and gently brushing off any dirt with a soft brush. It’s important not to wash the mushrooms directly under water to prevent them from absorbing too much moisture. If necessary, you can quickly rinse them under cold water or wipe them with a damp cloth. Slice the mushrooms into thin pieces. Set aside.
Take the cooked ham and slice it into thin strips or small pieces, depending on your preference. Grate the Emmentaler cheese and set it aside, along with the grated Parmigiano Reggiano.
Step 4: Roll Out the Pasta
Once the dough has rested, roll it out using a rolling pin on a lightly floured surface. Aim for a rectangular shape, about 50 cm by 30 cm, with a thickness of about 1-2 mm. You can trim the edges to make the dough more uniform. Once rolled out, carefully transfer the pasta onto a sheet of parchment paper.
Step 5: Assemble the Nidi di Rondine
Spread 2-3 heaping spoonfuls of béchamel sauce over the pasta, leaving about 2 cm of space from the edges. Next, layer the filling: start with slices of prosciutto, then add the mushrooms and sprinkle with a bit of grated Parmigiano Reggiano. Don’t forget to season with a pinch of salt and add slices of Emmentaler cheese on top.
To seal the pasta, lightly wet the edges with a small amount of water. This will help the pasta stick together as you roll it up. Carefully roll the pasta into a tight log, making sure the filling is securely inside. Wrap the roll in parchment paper to keep its shape intact during cooking.
Step 6: Prepare the Baking Dish
Preheat the oven to 180°C (350°F). Meanwhile, pour a few spoonfuls of the béchamel sauce into a 30×20 cm baking dish, spreading it evenly across the bottom. To make the sauce more spreadable, add the remaining 50g of milk to the béchamel and stir to combine. This will create a slightly thinner sauce that’s perfect for baking.
Step 7: Slice the Roll and Arrange in the Baking Dish
Once the pasta roll has rested for a while and firmed up, slice it into 2 cm thick “swallows’ nests” (nidi di rondine). Arrange these slices in the prepared baking dish, stacking them slightly overlapping to create a visually appealing presentation.
Step 8: Final Touches
Pour the remaining béchamel sauce over the pasta rolls, ensuring each piece is generously coated. Sprinkle the top with the remaining grated Parmigiano Reggiano for a golden, crispy finish.
Step 9: Bake
Place the baking dish in the oven and bake for about 20-25 minutes, or until the top is golden and bubbling. The nidi di rondine should be crispy on the outside while remaining creamy and rich on the inside.
Step 10: Serve and Enjoy
Once baked, remove from the oven and let it cool for a few minutes before serving. The nidi di rondine can be served as a main dish or as part of a larger meal. The tender pasta, creamy béchamel, and flavorful filling come together to create a dish that’s comforting, satisfying, and truly delicious.
This dish is a perfect example of how simple ingredients, when combined thoughtfully, can create something extraordinary. Whether for a special family dinner or a holiday celebration, Nidi di Rondine will impress your guests and leave them craving more.
Enjoy this Italian classic and let its flavors transport you to the heart of Italy. Buon appetito!
This recipe for Nidi di Rondine brings a taste of traditional Italian cuisine right to your table. If you’re looking for more mouthwatering Italian dishes, explore our other recipes at Love with Recipes, where we bring the best of Italy and beyond straight to your kitchen.
