Passatelli in broth – passatelli in brodo
Passatelli is a fresh pasta from Emilia Romagna made with eggs, parmigiano, bread crumbs, nutmeg and lemon zest, and served in broth. The typical first course for a Sunday lunch where dishes are more festive and richer than those during the week.
They look like bigoli so to speak, about 0.1 inch/4 mm. wide and 1-1/2 inches/4 cm. long. There’s a special tool to prepare them, but if you don’t have it, like me, a potato ricer will do the trick.
It is such a comfort food and can stand by itself as a complete meal even if it’s not traditionally. It’s a dish to prepare together with your kids and I’m pretty sure they’ll have so much fun to make it as much as to eat it.
4.2 oz./g. 120 /1 cup + 3 Tbsp. freshly grated parmigiano reggiano
4.2 oz. g. 120 /1 ½ dry bread crumbs
3 extra large eggs
greated zest of half organic lemon
a sprinkle of freshly grated nutmeg
6-7 cups/1.5 liters hen broth
1. In a bowl mix the parmigiano and bread crumbs until well combined.
2. Slightly beat the eggs and add them to the crumb mixture together with the nutmeg and lemon zest. Quickly combine the mixture with your hands until you have a firm dough.
3. In a large pot bring the broth to a simmer.
4. Place the dough in the potato ricer. Place the potato ricer over the broth and squeeze until your passatelli are 4 centimeters long then cut them. Repeat until you finish the dough. Cook for 2-3 minutes and then serve.