Passatelli In Broth

Passatelli In Broth
5 from 1 ratings
Fill 202 Print
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.
Servings
4
servings
Ingredients
  • 6 eggs
  • 250 gram parmesan, grated
  • 250 gram breadcrumbs
  • 50 gram flour
  • pinch of nutmeg
  • lemon zest
  • 2.5 liter broth
Directions
  1. 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.
  2. 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.
  3. 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.)
  4. Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.
Recommended