How to Make Homemade Passatelli Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4
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Calories
457 kcal
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Course
Main Course, Soup
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Cuisine
Italian
How to Make Homemade Passatelli Recipe
Description
The recipe for Homemade Passatelli mixes medium eggs with dry breadcrumbs and grated Parmigiano Reggiano to create a cohesive, elastic dough enhanced by the fresh brightness of lemon zest and the warm aroma of nutmeg. Seasoned with salt and black pepper, the mixture is kneaded by hand until smooth and shaped into a ball.
After resting at room temperature for about an hour to firm up the dough, a portion is pressed through a potato masher with large holes to shape the passatelli strands, which are then cut to roughly 3 inches long. These noodles are traditionally cooked directly in a hot, flavorful meat or vegetable broth, imparting richness and warmth.
Passatelli offer a unique pasta experience, with a dense yet tender bite and a pronounced cheese and spice flavor from the seasoning. They are best served as a soup course or a light entrée, allowing the broth and pasta to complement each other closely.
Ingredients
- 4 egg medium
- 200 g breadcrumbs - 1 ⅓ cups
- 200 g parmigiano reggiano - 2 cups, grated
- nutmeg - to taste
- 1 lemon zest
- ¼ teaspoon salt
- black pepper - to taste
Instructions
- In a bowl mix and combine all the ingredients for passatelli. First the breadcrumbs, the parmigiano cheese and the eggs. Then add the lemon zest, plenty of nutmeg, a pinch of fine salt and a little freshly ground black pepper.
- Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Now give the dough the shape of a ball.
- Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking. Then cut a piece of dough the size of a tennis ball.
- Place the dough in a potato masher with large holes. Press the dough and pass it through the holes to form passatelli. Cut them about 8 cm (3 inch) long with a knife and place them on a lightly floured tray.
- Make a tasty meat broth or vegetable broth, depending on your preferences. Bring it to a boil.
- Then press the dough in the potato masher and cut and drop passatelli directly into the boiling stock. Or, if you prefer, add them with your hands once they're ready.
- Enjoy passatelli in brodo very hot with the addition of grated parmigiano cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 457kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 198mg | 66% |
| Sodium | 1375mg | 57% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 710mg | 71% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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