Passatelli In Stock Recipes

PASSATELLI

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:

• 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.

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

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 IN STOCK

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 SOUP

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.

PASSATELLI

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.