Passatelli in Broth

Passatelli in Broth
Passatelli in Broth

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.

4
Servings
326
Calories Per Serving
Deliver Ingredients

Notes

In some parts of Italy, this recipe is made without flour.

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.
 

Nutritional Facts

Total Fat
18g
26%
Sugar
6g
7%
Saturated Fat
10g
42%
Cholesterol
54mg
18%
Carbohydrate, by difference
22g
17%
Protein
18g
39%
Vitamin A, RAE
164µg
23%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
538mg
54%
Choline, total
9mg
2%
Folate, total
8µg
2%
Magnesium, Mg
27mg
8%
Phosphorus, P
408mg
58%
Selenium, Se
23µg
42%
Sodium, Na
2658mg
100%
Water
633g
23%
Zinc, Zn
3mg
38%