Try this Passatelli in brodo recipe, or contribute your own.
- Carbohydrate 36.285972091845 g
- Cholesterol 12.473790164 mg
- Fat 9.01815087557937 g
- Fiber 2.232524944125 g
- Protein 12.0747706263675 g
- Saturated Fat 3.20112716385335 g
- Serving Size 1 1 Serving (80g)
- Sodium 579.8894950105 mg
- Sugar 34.05344714772 g
- Trans Fat 0.855346504763372 g
- Calories 278 calories
Step-by-step
- Warm up the broth.
- Meanwhile mix the eggs with the bread crumbs, the grated cheese, nutmeg, oil and lemon zest.
- Now form the passatelli using a potato ricer with large holes and drop them in the boiling broth. They will be cooked when they start floating.
- If, like me, you don't have a suitable rices, form the dough into small balls the size of an hazelnut and cook them as above.
Equipment Adaptation
Shaping traditional passatelli requires forcing a stiff, crumb-based dough through a potato ricer with holes measuring at least three millimeters in diameter. If a ricer is unavailable, rolling the dough into hazelnut-sized spheres yields a comparable dumpling texture without specialized hardware. Ensure the dough rests for ten minutes before extrusion to allow the bread crumbs to fully hydrate.
Cooking Sequencing
Bring the homemade broth to a rolling boil before dropping the shaped dough into the liquid. The pieces cook rapidly and signal readiness by floating to the surface, typically within ninety seconds. Maintain a gentle simmer rather than a violent boil to prevent the delicate strands from breaking apart in the pot.
Table Accompaniments
Pairing this dish requires balancing the rich, cheesy starch of the pasta with acidic or crisp elements. Serve a dry white wine with high acidity, such as a Vermentino chilled to eight degrees Celsius, to cut through the cheese fats. Add a side of bitter greens dressed simply in lemon juice and extra virgin olive oil to contrast the savory warmth of the broth.
