The passatelli in broth are one of the typical tasty first courses of the gastronomic tradition of Emilia Romagna . Simple and quick to prepare, they are an ideal Sunday dish with the family.
Passatelli are made with poor ingredients. They look like cylinders or large short spaghetti. Following our recipe, you will discover how to prepare passatelli in broth at home very easily, mixing eggs, breadcrumbs and parmesan together, with the addition of nutmeg and lemon zest, which give the characteristic aroma .
The dough goes to “iron for passatelli”, but a simple potato masher is also fine. The pasta is then cooked a few minutes in the meat broth. The broth recipe is a basic preparation indispensable in the kitchen, not only for soups and first courses of regional cuisine, such as passatelli in broth, but also for many other preparations, including children’s first soups, for which a light chicken, veal or beef broth is usually prepared.
To prepare the passatelli, first dedicate yourself to the broth in time. In a bowl, collect the breadcrumbs and grated Parmesan. In a second bowl, beat the eggs with salt, pepper, lemon zest and nutmeg to taste. Start mixing with a fork.
Knead by hand until a smooth and soft ball is obtained. If it is too hard dilute with a little broth, if it is too tender add more breadcrumbs and Parmesan. Wrap everything in plastic wrap and let it rest at room temperature for 2 hours. Divide the dough in half and pass each of them, one at a time and with some force, through a potato masher with large holes. You will need to obtain passatelli of about 4 cm.
Alternatively, you can use the typical “iron”: take a portion of the dough, roll it out about 2 cm thick on a floured surface and place the tool on it. Apply pressure by slowly sliding forward so that the passatelli come out of the holes provided. Collect them on a plate or mash them directly on the saucepan with the boiling broth. The passatelli in broth are ready after a couple of minutes when they come to the surface. Serve immediately hot
Passatelli in brodo
Preparation: 20 min - Recipe: Easy
Directly from the Romagna tradition, the recipe for passatelli in broth offers an easy and very tasty first course, prepared with genuine ingredients such as breadcrumbs and eggs. Discover how to prepare passatelli at home is really very simple! A recipe suitable for a tasty and hearty family lunch, ideal for warming up with a good first course in broth.
- 1 liter and 1/2 of meat broth
- 100 g of very fine breadcrumbs
- 100 g of grated Parmesan cheese
- 2 eggs (about 100 g)
- grated lemon peel
|SITUATED PLACE||3 MIN|