Passatelli Cheese Pasta Dough Recipes
PASSATELLI
Provided by Food Network
Time 33m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
- Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce
PASSATELLI
Provided by Food Network
Time 33m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
- Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
PASSATELLI
Provided by Jonathan Reynolds
Categories lunch, pastas, soups and stews, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
- In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams
PASSATELLI
It is one of the simplest and fastest first courses to make in the Po Valley tradition, as long as you have a good meat or chicken broth ready. Simplicity often presents us with the best and most unique flavors.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs, lemon zest, salt, and nutmeg with an electric blender until foamy. Add Grana Padano cheese and bread crumbs and mix with your hands into an compact, yet soft dough. Cover and allow dough to rest in a cool place for at least 10 minutes.
- Meanwhile, bring chicken broth to a boil in a large pot over high heat.
- Use a potato ricer to mash dough directly into the broth, forming small "snakes" about 2 to 3 inches in length. Use a sharp knife to cut passatelli directly from the bottom of the potato ricer so they drop into the water. Cook until passatelli float to the surface, about 5 minutes. Immediately scoop them out with a slotted spoon and drain.
- Transfer passatelli to soup bowls and serve with hot chicken broth.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 11.4 g, Cholesterol 143.3 mg, Fat 16.3 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 1796.8 mg, Sugar 2.4 g
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
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- In a bowl mix and combine all the ingredients for passatelli. First the breadcrumbs, the parmigiano cheese and the eggs. Then add the lemon zest, plenty of nutmeg, a pinch of fine salt and a little freshly ground black pepper.
- Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Now give the dough the shape of a ball.
- Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking. Then cut a piece of dough the size of a tennis ball.
- Place the dough in a potato masher with large holes. Press the dough and pass it through the holes to form passatelli. Cut them about 8 cm (3 inch) long with a knife and place them on a lightly floured tray.
HOW TO MAKE PASSATELLI - STEP BY STEP - ITALIAN RECIPE BOOK
2020-01-10 Using your hands mix all the ingredients together until you form a dough ball. If the dough is too soft, add more breadcrumbs. If the dough is …
From italianrecipebook.com
Servings 4Estimated Reading Time 9 minsCategory Pasta, Soup
From italianrecipebook.com
Servings 4Estimated Reading Time 9 minsCategory Pasta, Soup
- Sift breadcrumbs before use. This step is optional but highly recommended.Mound breadcrumbs on your work surface or in a large bowl.
- Drop passatelli directly in boiling broth (or water) right off the press and let cook until they all come up to the top.
7 BEST PASSATELLI RECIPES - PASTA.COM
From pasta.com
- Dry Passatelli Pasta “Passatelli Asciutti” While many Pasatelli recipes are served in broth or as part of a soup, they can be enjoyed drained and tossed with a variety of sauces as well.
- Passatelli in Brodo. The base of this dish – a Brodo bone broth – is a savory liquid with a fantastic mouthfeel that pairs perfectly with the chewy, eggy Passatelli noodles.
- Passatelli in Tomato Sauce. For those who just can’t get enough of the classic Italian red sauce dishes, this is a fantastic dish that combines the rustic Passatelli with something a little bit more modern.
- Passatelli with Vegetable Ragu. Ragu of any type is a great partner for Passatelli, but this vegetable Ragu brings a summery, lighter feel to the dish.
- Baked Passatelli with Pancetta and Pine Nuts. While most Passatelli is simply cooked in broth, this dish calls for a second cooking, baking it with the other delicious ingredients.
- Chicken Soup with Passatelli. This is how Passatelli was originally meant to be served, and it is easy to see why it became so popular. There’s nothing fancy about this preparation, but sometimes it’s the simplicity of the dish that really allows you to appreciate it.
- Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue. This version uses a Spätzle maker, resulting in thinner, German-style noodles that still pack a lot of flavors.
PASSATELLI: UNIQUE PASTA SPECIALTY OF EMILIA-ROMAGNA
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PASSATELLI HOMEMADE PASTA - FINE DINING LOVERS
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2. Put the dough little by little in a potato smasher or ricer. Press the dough to obtain short noodle-style pasta. Let the passatelli dry for 10-15 minutes. Usually as I am in a hurry I do not have time to let them dry, and nothing happens to my dish. Put the dried passatelli into the boiling stock, lower the heat to a simmering point and let ...
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RECIPE: PASSATELLI IN BROTH OR ITALIAN WORMS STEP BY STEP WITH …
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PASSATELLI (CHEESE PASTA DOUGH) | RECIPE | PASTA DOUGH, EASY …
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