Recipe courtesy of Monica Venturi
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Total:
33 min
Prep:
10 min
Inactive:
20 min
Cook:
3 min
Yield:
about 4 servings
Level:
Intermediate

Ingredients

Directions

Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.

Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Recipe courtesy of Monica Venturi

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Recipe courtesy of Mia Pia Hellrigel

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