Passatelli, a homemade pasta-like first course typical of Romagna, my region, are delicious little complement to a hot stock in cold weather. They are a simple preparation, made on the spot and cooked directly in the stock. The ingredients are simple: for each person budget the following:
1 oz of breadcrumbs (not the seasoned kind- I make my own from ACME bread)
1 oz of Parmigiano
1 tbsp of flour
a pinch of nutmeg
Mix all ingredients except for flour in a bowl with your hands till you get a solid mix. add a bit of flour at the time to give it extra firmness, and then use a potato ricer with coarse holes to drop one small batch at the time in a good meat stock (we like a mix of chicken and beef). By the time you are done passing them through the ricer (hence the name “passatelli”), they are cooked and ready to serve!! Use pasta bowls and enjoy steaming hot!