Passatelli to make in broth or dry, are really simple and quick to prepare. Having lived for several years in Riccione with my family, a part of me has remained tied to the traditions of Romagna, and passatelli still cannot be missing from my table. To give the classic shape to passatelli, a tool similar to a potato masher but with larger holes is used. Obviously, all Romagna families have various types, but if your kitchen probably lacks one and you don’t want to buy one, you can always give your preparation another shape. Simply form small balls with your hands and if the dough turns out to be too hard, add one more egg. In this case, prepare many, freeze them, and drop them directly frozen into the broth or boiling water.
I leave you the links to some basic recipes that you absolutely must try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz Breadcrumbs
- 5 oz Grated Parmesan
- 6 Medium Eggs
- Zest of 1 Lemon, grated
- to taste Nutmeg
- to taste Salt
Tools
- 1 passatelli press
- Cutting Board
- Fork
- 1 Plastic Wrap
Preparation
After organizing all the pre-measured ingredients on the work surface to have everything at hand, we can proceed with the recipe.
In a bowl, pour the breadcrumbs, Parmesan, grated lemon zest, and mix with a fork.
Add the eggs, nutmeg, and adjust salt and pepper to taste.
Initially knead with the fork and continue with your hands. Once the ingredients are well combined, turn the mixture onto a work surface and knead for one or two minutes to form a dough. Wrap it in plastic wrap and place it in the refrigerator to firm up for about an hour.
After the necessary time, divide the dough into three or four parts (depending on how long you want them), and put it in the passatelli press. Press well and cut to the desired length with a knife.
Now that our Passatelli to make in broth or dry are ready, we can decide to cook them in the broth or as dry pasta, with a white sauce or tomato sauce.
Tip:
The passatelli mixture can be stored in the refrigerator for one or two days, always keeping it wrapped in plastic wrap to prevent it from drying out.
I do not recommend freezing it because it takes just a moment to prepare.
It certainly takes more time to defrost.
