PASSATELLI

Passatelli image

It is one of the simplest and fastest first courses to make in the Po Valley tradition, as long as you have a good meat or chicken broth ready. Simplicity often presents us with the best and most unique flavors.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 large eggs
2 teaspoons Lemon peel, raw
1 pinch salt
1 pinch ground nutmeg, or to taste
7 ounces finely grated Grana Padano cheese
½ cup dry bread crumbs
4 cups chicken broth

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.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 11.4 g, Cholesterol 143.3 mg, Fat 16.3 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 1796.8 mg, Sugar 2.4 g