Try this soup! Passatelli are a classic specialty from the Italian regions of Emila-Romagna (where I am from) and Le Marche. I remember loving this soup which my mother would make only when she had the perfect broth (made with three different meats and cooked for hours) available. For this recipe I use instead bouillon cubes since I am rarely making meat anymore for multiple reasons. However, believe me, the result is still delicious and your kids will love it! Enjoy the “Passatelli”!
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Ingredients
- PASSATELLI (4 servings)
130 g breadcrumbs, small
100 g parmigiano cheese, grated
3 eggs
lemon zest to taste (about half lemon)
nutmeg to taste (about half tsp)
salt (half tsp)
- BROTH
about 3 qt. broth
Directions
- Place the bread crumbs and Parmesan in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together. If it seems too stiff, add 1 tablespoon water or stock. If it’s too soft, add more breadcrumbs and Parmesan.
- Once ready, put the dough in a food mill or a potato ricer. It’s better if your ricer has big holes. (Some ricers come with adaptors which gives you the chance to adjust the size of the holes). Press to create short noodles (like little worms) or cut when the ‘worms’ become 3 or 4 inches long.
- Bring the meat stock to a boil and add the pasta by pressing the dough. Press to create short noodles (like little worms) and cut by the help of a knife when the ‘worms’ become 3 or 4 inches long. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
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