Passatelli
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
283 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Passatelli
Description
Passatelli dough is formed by mixing white breadcrumbs with grated Parmigiano Reggiano and seasoning with salt and freshly grated nutmeg or lemon zest. Eggs bind the mixture into a compact, elastic dough. After resting for at least two hours, the dough is portioned and extruded through a passatelli iron or a potato ricer to create short, thick noodle shapes. These noodles are gently cooked in boiling broth or stock until they float, signaling doneness.
The pasta's texture is dense but tender, and cooking in broth allows the flavors to meld, making passatelli an ideal addition to soups. The cheese and nutmeg impart subtle savory richness balanced by the broth base. Variations exist with vegetarian Parmesan and vegetable stocks for dietary adjustments.
Passatelli serve well in brothy soups or lifted out of the stock to be combined with complementary sauces. This adaptable preparation showcases simple pantry items transformed into a distinctive egg breadcrumb pasta dish.
Passatelli can be removed from the broth with a slotted spoon to combine with other ingredients or sauces before serving.If a passatelli iron is unavailable, a potato ricer can be used as a substitute to shape the dough.For a vegetarian version, use vegetarian Parmesan cheese and cook in vegetable stock instead of meat broth.
Ingredients
- 120 g White breadcrumbs 4.2oz
- 120 g parmigiano reggiano (4.2 oz) grated
- 3 egg medium
- 1 pinch salt
- ½ teaspoon nutmeg grated, or lemon rind
- broth prepared, or stock
Instructions
- Mix the breadcrumbs and Parmigiano cheese together in a bowl.
- Add a pinch of salt
- Add the grated nutmeg or lemon rind (as desired).
- Beat the eggs and add them to the bread and cheese mixture.
- Mix the ingredients together (preferrably with your hands) until the dough becomes quite elastic and compact. If it is too wet add more breadcrumbs. If too dry you can add some of the stock or broth you plan to cook the passatelli in.
- Roll the dough into a large ball, wrap it in clingfilm and leave it to 'rest' at room temperature for at least 2 hours.
- Bring your broth or stock to the boil
- When you are ready to cook the passatelli, remove the clingfilm and place the dough on a floured surface.
- Take large pieces of the dough and press through the passatelli iron. As the passatelli come out of the press you will have to use a knife to remove them.
- You can drop them straight into the boiling broth/stock or onto a previously floured surface and then add them to the broth/stock after they are all made.
- Allow them to cook until they all rise to the surface (approx 5 minutes)
- If you are serving them in broth, serve immediately.
Notes
- Passatelli can be removed from the broth with a slotted spoon to combine with other ingredients or sauces before serving.
- If a passatelli iron is unavailable, a potato ricer can be used as a substitute to shape the dough.
- For a vegetarian version, use vegetarian Parmesan cheese and cook in vegetable stock instead of meat broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 757mg | 32% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 413IU | 8% |
| Calcium | 429mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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