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Marche style Passatelli Recipe

Marche style Passatelli Recipe

Marche style Passatelli Recipe

Ingredients :

    • 61/3 cups (1.5 l) beef stock or lower-salt canned beef broth
    • 1 2/3 cups (100 g) dried breadcrumbs
    • 2 large eggs
    • 6 1/2 tbsp. (50 g) all-purpose flour
    • 3/4 cup plus 1 tbsp. (80 g) Parmigiano-Reggiano cheese, grated
    • 2 tbsp. (30 g) unsalted butter (optional)
    • 2/3 cup (40 g) fresh breadcrumbs
    • salt and pepper
    • nutmeg, as needed
    • grated zest of 1/2 lemon (optional)

Method :

    1. Combine all the ingredients except for the stock and mix until a soft dough forms. Season with salt, pepper, and ground nutmeg. Wrap the dough in plastic and refrigerate for 30 minutes.
    2. In a saucepan, bring the stock to a boil. When it boils, pass the dough through a ricer with large holes (or a passatelli iron). Use a knife to cut the dough as it reaches a length of 1-11/2 inches (3-4 cm) and let the piecesfall directly into the boiling broth. Continue until all the dough has been used.
    3. Turn the heat down to low and let the passatelli simmer for 3-4 minutes. Transfter to individual soup bowls along with the hot broth.

4 Servings
Preparation : 40 minutes
Resting : 30 minutes
Cooking : 3-4 minutes