Lunch · 45 min · italian

Passatelli in Brodo

Fine breadcrumbs does the heavy lifting here, with parmigiano reggiano rounding it out. An Italian lunch that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Fine breadcrumbs
• 1.5 cups Parmigiano Reggiano
• 3 Eggs
• 1/2 tsp Nutmeg
• 1 tsp Lemon zest
• 6 cups Chicken or vegetable broth

Steps

1. Mix the breadcrumbs with the parmigiano, nutmeg, and lemon zest, then work in the eggs into a firm, smooth dough. It should hold together without cracking.
2. Rest the dough 30 minutes wrapped — this hydrates the crumbs so the passatelli hold in the broth.
3. Bring the broth to a rolling boil. Press the dough through a potato ricer or passatelli iron directly into the boiling broth, snipping the strands 2 inches long.
4. Boil 2 to 3 minutes, until the passatelli float to the surface, puffed and tender.
5. Ladle into warm bowls with generous broth.
6. Finish with more parmigiano and serve steaming. Peasant food at its most elegant.

Build my plan — free

← All recipes