Passatelli

Name: Passatelli
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: about 4 servings
Ingredients: 3 1/2 ounces (80 grams) bread crumbs; 4 ounces (100 grams) freshly grated Parmesan; Large pinch grated nutmeg; Salt; 2 large eggs; 6 cups chicken stock; Tomato and basil sauce, store bought or home made, as accompaniment

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Level: Intermediate
Total: 33 min

Prep: 10 min
Inactive: 20 min
Cook: 3 min

Yield: about 4 servings

Level: Intermediate
Total: 33 min

Prep: 10 min
Inactive: 20 min
Cook: 3 min

Yield: about 4 servings

Ingredients

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3 1/2 ounces (80 grams) bread crumbs

4 ounces (100 grams) freshly grated Parmesan

Large pinch grated nutmeg

Salt

2 large eggs

6 cups chicken stock

Tomato and basil sauce, store bought or home made, as accompaniment

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.

Recipe courtesy of Monica Venturi, Le Sfogline