Grana cheese, eggs, breadcrumbs. These are the few ingredients you need to prepare passatelli.
5 from 4 votes
Prep Time 30 minutesmins
Cook Time 5 minutesmins
Resting time 2 hourshrs
Total Time 2 hourshrs35 minutesmins
Course Main Course, pasta dish, Soup
Cuisine Emila Romagna, Italy
Servings 4servings
Calories 469kcal
Ingredients
4eggs
200gbreadcrumbs
200gGrana cheesegrated
nutmeg
salt
pepper
Also
1lbrothmeat or vegetable stock
some Grana cheesegrated
Instructions
Mix all ingredients in a bowl until a smooth dough is formed. Season with nutmeg, salt and pepper. Allow to rest at room temperature for 2 hours, kneading the dough every 20 minutes. This will make it elastic and the passatelli will not fall apart during cooking.
Bring the soup to the boil, reduce the heat and now press the passatelli dough through a passatelli iron or a potato press directly into the hot soup. It is best to do this in two to three rounds, otherwise the soup will cool down too much. Cook the passatelli until they rise to the top. Serve the passatelli in the soup and sprinkled with Grana cheese or Parmesan. If you like, decorate with fresh parsley.
Notes
In Romagna, where this pasta is called passadei, nutmeg is replaced with lemon zest, which gives the dish a special freshness. In Modena, instead of Grana cheese, they use the spicier Parmesan. Some recipes also add beef bone marrow to the list of ingredients. This makes the passatelli particularly succulent.