Passatelli on their way into hot stock… Happy new year!!!
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 egg
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!
Filed under: Instagram, Traditional Foods
Che buono!
Quick, easy, nutritious and delicious! Thanks a lot for the recipe. My daughters have been begging me for years to make passatelli (like the ones “la nonna” makes in Italy!). I never did… until today! Thanks again.
NB: i used Trader Joe’s organic bread crumbs and it worked perfectly.
Grazie Anne, can’t tell you how much it means to me you liked this recipe and it inspired you!!
Grazie per la ricetta: mi ha ricordato che e’ da un po’ che voglio provare a farli. Buon anno!
Can anyone tell me where to get the coarse potato ricer? Ours is too small! Thanks x
Amazon? This one looks good!