Italian
Passatelli
by Casa Pappagallo · 705K subscribers on YouTube
Passatelli are a typical pasta from Romagna, made with Parmesan cheese, breadcrumbs, eggs, and nutmeg, traditionally served in meat broth. This simple recipe shows how to make them from scratch with perfect consistency.
- Difficulty
- easy
Ingredients
7 items- Parmigiano Reggianouse a generous amount, to taste
- Breadcrumbsfine breadcrumbs, as needed
- Nutmeggrated nutmeg, to taste (more is better)
- Lemon Zestgrated zest of one lemon (or to taste)
- Eggeggs, enough to bind the dough
- Pepperblack pepper, to taste
- Meat Brothmeat broth, for cooking and serving; cold broth for adjusting dough
Method
- In a bowl, mix grated Parmesan cheese, breadcrumbs, nutmeg, lemon zest, eggs, and pepper until a dough forms.
- Adjust the consistency: if the dough is too dry, add a little cold broth; if too wet, add more breadcrumbs. The dough should be soft but not sticky.
- Let the dough rest for about 30 minutes at room temperature (or refrigerate if needed).
- Bring a pot of meat broth to a boil. Using a potato ricer with large holes, press the dough directly into the boiling broth.
- Cook until the passatelli float to the surface (about 1-2 minutes). Serve immediately in bowls with extra broth and optional grated Parmesan.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
