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 is still tied to Romagna traditions, and passatelli cannot still 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. Of course, all Romagna families have various types of them, but if your kitchens are probably lacking one and you don’t want to buy one, you can always give your mixture another shape. Simply form small balls with your hands, and if the dough is too hard, add an extra egg. In this case, make many, freeze them, and toss them directly from frozen into the broth or boiling water.
Here are 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
- 7 oz Breadcrumbs
- 7 oz Grated Parmigiano
- 4 Medium Eggs
- Zest of 1 grated lemon
- to taste Nutmeg
- to taste Salt
Tools
- 1 passatelli press
- Work surface
- 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, Parmigiano, and grated lemon zest, and mix with a fork.
Add the eggs, nutmeg, and adjust with salt and pepper (I only add it to personal taste).
Initially knead with the fork and then 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 loaf. Wrap it in plastic wrap and let it firm up in the refrigerator for about an hour.
After the necessary time, divide the loaf into three or four parts (depending on how long you want to make them) and place it in the passatelli press. Squeeze well and cut to the desired length with a knife.
Now that our Passatelli to make in broth or dry are ready, we can choose to cook them in broth or as a 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 kept wrapped in plastic wrap to prevent it from drying out.
I don’t recommend freezing it because it really takes just a moment to prepare.
It certainly takes more time to thaw it.
