Passatelli in BrodoBreadcrumb Noodles in Broth
Passatelli are short breadcrumb-and-Parmesan noodles pressed directly into simmering broth. The dish is shared across Emilia-Romagna and San Marino and is served immediately while the noodles are tender.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Passatelli
- 180gBreadcrumbs
- 120gParmesan (finely grated)
- 3pcsEgg
- 2gNutmeg Powder
- 4gLemon Peel (finely grated)
- 4gSalt
- 2gBlack Pepper
Broth
- 1.5lChicken Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the chicken stock to a gentle simmer.
- 02
Mix the breadcrumbs, Parmesan, nutmeg powder, lemon peel, salt, and black pepper.
- 03
Add the eggs and knead until a firm, cohesive dough forms. Rest for 10 minutes.
- 04
Press the dough through a passatelli iron or potato ricer directly into the simmering broth, cutting the strands into short lengths.
- 05
Cook until the passatelli rise and are tender, then serve immediately in the broth.
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