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