passatelli

Passatelli is an Italian type of pasta made with breadcrumbs, Parmesan cheese, eggs, nutmeg and lemon zest. It&#x27;s delicious with a broth or with a pasta sauce,

How To Make Passatelli - Step By Step

120 g plain breadcrumbs (, approx 1 cup (see notes))

g Parmesan cheese (, approx 1 ½ cup)

lemon (, zest only)

nutmeg

salt

broth ((to make Passatelli In Brodo))

Sift breadcrumbs before use. This step is optional but highly recommended.Mound breadcrumbs on your work surface or in a large bowl.

Add finely grated Parmesan cheese, eggs, lemon zest, nutmeg and salt.Beat eggs with a fork.

Using your hands or a dough scraper mix all the ingredients together until you get a crumbly dough.

Knead the dough well for a few minutes letting all the ingredients combine and stick together.If the dough is too soft, add more breadcrumbs. If the dough is too stiff add some broth.

Wrap the dough in a plastic wrap and let rest for 2 hours.

Passatelli Dough

Divide the dough in 3 or 4 parts.

Run each piece through a potato ricer using a disc with the largest openings.

Use a dough scraper or a knife to cut passatelli into 2 inch (5cm) strings as thye come out off the press.

As an alternative press the dough through a passatelli iron if you’re lucky to have one.

Press Passatelli

Drop passatelli directly in boiling broth (or water) right off the press and let cook until they all come up to the top.

Or you can drop freshly made passatelli on a lightly floured surface and then carefully, using a dough scraper transfer them in a pot with boiling broth or water. Let cook until they rise to the surface.

Serve passatelli immediately with broth they were cooked in.

Add more Parmesan cheese and/or black pepper if desired.

Cook Passatelli

A delicious unusual type of pasta from Emilia-Romagna made with eggs, breadcrumbs and cheese, typically cooked and served in homemade broth.

Passatelli

120 g white breadcrumbs. ((4.2 ounces))

120 g Parmigiano Reggiano ((4.2 oz) grated)

eggs

Prepared broth or stock

Mix the breadcrumbs and Parmigiano cheese together in a bowl.

Add a pinch of salt

Add the grated nutmeg or lemon rind (as desired).

Beat the eggs and add them to the bread and cheese mixture.

Mix the ingredients together (preferrably with your hands) until the dough becomes quite elastic and compact. If it is too wet add more breadcrumbs. If too dry you can add some of the stock or broth you plan to cook the passatelli in.

Roll the dough into a large ball, wrap it in clingfilm and leave it to 'rest' at room temperature for at least 2 hours.

Bring your broth or stock to the boil

When you are ready to cook the passatelli, remove the clingfilm and place the dough on a floured surface.

Take large pieces of the dough and press through the passatelli iron. As the passatelli come out of the press you will have to use a knife to remove them.

You can drop them straight into the boiling broth/stock or onto a previously floured surface and then add them to the broth/stock after they are all made.

Allow them to cook until they all rise to the surface (approx 5 minutes)

If you are serving them in broth, serve immediately.

Passatelli is a traditional Italian dish made with breadcrumbs, Parmigiano cheese, eggs and lemon zest. They have a wrinkled appearance and a cylindrical shape, of about 8 cm in length (about 3 inch) and 5 mm in diameter (about 0,20 inch). Passatelli recipe is from Emilia Romagna region and Marche region, in particular the province of Pesaro. Once they served passatelli only in chicken broth, but nowadays you can use even beef or vegetable stock. In the area of ​​Pesaro and Riviera Romagnola fish broth with passatelli is a very popular dish. In fact, passatelli in brodo is one of the most famous and classic soup recipe in Italy. However you can use this homemade pasta even as a dry pasta, seasoned with the sauce you like. In Italian they are called passatelli asciutti and you can season them with pasta sauce, clam or shrimp sauce, cream cheese and vegetables. 

How to Make Homemade Passatelli

breadcrumbs

parmigiano cheese

lemon zest

fine salt

black pepper

Mix and combine

In a bowl mix and combine all the ingredients for passatelli. First the breadcrumbs, the parmigiano cheese and the eggs. Then add the lemon zest, plenty of nutmeg, a pinch of fine salt and a little freshly ground black pepper.

Make a ball

Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Now give the dough the shape of a ball.

Rest and cut

Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking. Then cut a piece of dough the size of a tennis ball.

Make passatelli

Place the dough in a potato masher with large holes. Press the dough and pass it through the holes to form passatelli. Cut them about 8 cm (3 inch) long with a knife and place them on a lightly floured tray.

Cook and serve

Make a tasty meat broth or vegetable broth, depending on your preferences. Bring it to a boil. Then press the dough in the potato masher and cut and drop passatelli directly into the boiling stock. Or, if you prefer, add them with your hands once they’re ready. Enjoy passatelli in brodo very hot with the addition of grated parmigiano cheese.

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Passatelli

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Top 3 passatelli recipes from across the web

The most viewed passatelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How To Make Passatelli - Step By St...

Passatelli

How to Make Homemade Passatelli

The most viewed passatelli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine