|Chicken stock/Beef stock||2 1⁄2 Cup (40 tbs)|
|Canned tomatoes||8 Pound (4 Cans, 2 Pound Each)|
|Onions||1 Pound, chopped|
|Celery stalks||4 , chopped|
|Carrots||4 , chopped|
|Oranges||3 , juiced|
|For pasta shapes|
|All purpose flour||3⁄4 Cup (12 tbs)|
Place all the soup ingredients in a large pan, bring to a boil and simmer for 40 minutes.
Meanwhile, sift the flour into a mixing bowl.
Make a well in the center and add the egg, oil and salt.
Work into the flour with your fingers, adding the water a few drops at a time until the dough is smooth and pliable.
Knead thoroughly for 10 minutes, then cover and leave to rest at room temperature for 30 minutes.
Roll out the dough on a lightly floured surface until it is as thin as possible.
Using tiny cutters, cut into moons, stars and suns.
Discard the bay leaves, then puree the soup, in batches, in a blender or food processor.
Return to the pan.
Taste and adjust the seasoning.
Add the pasta shapes to the soup and simmer for 10-15 minutes, until cooked.