Passatelli in Brodo
Passatelli are a unique pasta: a mixture of breadcrumbs, Parmigiano Reggiano and eggs pressed through a special tool with large holes, creating thick and textured vermicelli that cook in broth. A traditional Romagna winter dish.
The intense flavor of Parmigiano Reggiano and nutmeg makes them unmistakable.
Preparation
- 1
Mix breadcrumbs and grated Parmigiano Reggiano.
- 2
Add eggs, nutmeg and grated lemon zest.
- 3
Knead until you obtain a firm dough.
- 4
Bring the broth to a boil.
- 5
Press the dough through the passatelli maker directly into the boiling broth.
- 6
Cook for 2-3 minutes (they rise to the surface when ready).
- 7
Serve in the broth with grated Parmigiano Reggiano.
Chef's Tips
The dough must not be too soft or the passatelli will fall apart in the broth. The broth should be flavorful. The lemon zest is the secret touch.