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Passatelli in Broth Recipe
May 01, 2012 @ 2:40 AM
Posted by
Daily Value: 33%
Servings: 4
Vegetarian
Posted by
Nutrition
Cal/Serving: 652Daily Value: 33%
Servings: 4
Vegetarian
| Fat | 28g | 42% |
| Saturated | 14g | 68% |
| Trans | 0g | 0% |
| Carbs | 55g | 18% |
| Fiber | 5g | 18% |
| Sugars | 6g | 0% |
| Protein | 43g | 86% |
| Cholesterol | 322mg | 107% |
| Sodium | 1599mg | 67% |
| Calcium | 926mg | 93% |
| Magnesium | 92mg | 23% |
| Potassium | 396mg | 11% |
| Iron | 5mg | 31% |
| Zinc | 4mg | 27% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 4mg | 6% |
| Thiamin (B1) | 1mg | 47% |
| Riboflavin (B2) | 1mg | 48% |
| Niacin (B3) | 5mg | 23% |
| Vitamin B6 | 0mg | 16% |
| Folic Acid (B9) | 162µg | 40% |
| Vitamin B12 | 2µg | 27% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 7µg | 8% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful - this is a hotly debated topic even within Le Marche.)
I love pasta, I love bread, I love cheese and I love passatelli!
It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg.
INGREDIENTS
- 6 eggs
- 250 grams Parmesan, grated
- 250 grams breadcrumbs
- 50 grams flour
- Pinch of nutmeg
- lemon zest
- 2.5 liters broth
DIRECTIONS
Beat the eggs in a bowl.
In a separate bowl add all the dry ingredients including the nutmeg & lemon zest. Make a well in the center of the breadcrumb mixture bowl, pour in the beaten eggs and mix together to form a dough.
Turn it out onto a board & knead it 10 times. If it's still tacky dust it with a little flour. Then wrap it up in plastic & let rest for at least an hour.
After that push the dough through the passatelli press directly into simmering broth.
(Note: If you are making this to serve with sauce, allow it dry on the board for a few minutes.)
Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.
Recipe Details
Servings: 4Total time: 30 minutes
Cuisine: Italian
Special Designations: Nut-free, Dairy-free, Vegetarian, Healthy
Notes and Substitutions:
In some parts of Italy, this recipe is made without flour.
