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
Steps:
- Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs. Add salt to taste. *This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately.
PASSATELLI IN STOCK
Passatelli are a sort of "pasta" made with lots of parmesan, eggs, bread and black pepper, simply delicious
Provided by apinchofitaly
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- first of all I have prepared the best stock in the world. I simply put in my pressure cooker a big carrot, 2 onions, 2 cellery sticks, 6 small tomatoes, half a chicken and a nice piece of beef muscle, water to cover and some rock salt and cook for 3o min or untill the meat is noce and tender.
- when the meat is cooked i put some of the stock in a sauce pan and bring to the boil and prepare my passatelli.
- Passatelli are a sort of home made pasta but enriched with parmigiano reggiano.
- mix together in a bowl
- 120gr of parmigiano reggiano
- 120gr of fine bread crumbs
- 3 eggs
- salt and pepper
- and a good grated of nutmeg
- form a ball and using one of the tools you see in the picture squeeze the dough(best results will come usin a ricer). straight into the boiling stock and cook just for a couple of minutes. remember to cook them straight away, if they dry before cooking them they will dissolve in the stock.
- After you had your passatelli you can also have some of the "lesso" (the meat) you have cooked, chicken and beef can be eaten as they are or you can accompain them with your favourite sauce such as mayonnaise or mustard.
- Enjoy!
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 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.
PASSATELLI SOUP
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
Provided by Timothy H.
Categories Stocks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
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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.
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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.
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