Passatelli in broth or dry, are a first course of Romagnola origin, simple and tasty, served during winter holidays in meat or fish broth. But they can also be served dry with meat sauces, truffle, or cheese.
Passatelli are made with a dough of grated stale bread, Parmigiano or Grana Padano, eggs, nutmeg, and lemon zest. After resting for at least 30 minutes, they are pressed with the typical Emilian iron, or with a large-holed potato masher.
They are thrown into boiling broth (try making chicken broth), and when they float to the surface, they are ready to be collected with a ladle into the serving dish, add hot broth, a sprinkle of grated Parmigiano and serve. If you like making homemade pasta, also try garganelli.
In this recipe, you can prepare the passatelli in two ways. The first is to use ready-made breadcrumbs, or grated stale bread. The second way is: using all Parmigiano in the dough or half Parmigiano and half processed cheese. It is an unusual method that my Emilian friend adopts, saying that local women often do it, and I like it very much.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 3/4 cup breadcrumbs (or grated stale bread)
- 1 cup grated Parmigiano (or 1/2 cup Parmigiano + 1/2 cup processed cheese)
- 2 eggs
- 2 pinches nutmeg
- to taste lemon zest (grated)
- to taste fine salt (2 pinches to taste)
Steps
If you use the second method, with stale bread, first grind the bread, then add the Parmigiano, eggs, nutmeg, grated lemon zest, and salt. Knead everything until you get a compact and non-sticky dough (not too hard but not too soft either).
The same procedure if you use the second method with half Parmigiano and half processed cheese.
Gather the dough and let it rest at room temperature, wrapped in plastic wrap, for at least 30 minutes.
After resting, press the dough with the special passatelli iron, or with a potato masher, cutting the passatelli to a length of 1 1/2 to 3 inches according to your taste.
Place the passatelli on a floured tray, and when the broth or water boils, throw them into the pot. Drain them with a ladle as soon as they start to float, and serve them with hot broth or dry with a sauce of your choice.
