Pasta Passatelli

Emilia Romagna is the cradle of good food and handmade preparations, such as fresh egg pasta.
Today, however, I want you to tell you about another typical pasta of my region, a real specialty: passatelli in brodo (broth).
In this case as well there are characteristic movements to obtain this particular pasta made with eggs, breadcrumbs and parmesan:
with the help of a typical iron tool to prepare the passatelli, it will be necessary to crush and drag.
You have to arm yourself with good luck and patience, but the result will worth it because you will enjoy
delicious passatelli in homemade broth … and in the meantime you’ll have strengthened your arms!

Breadcrumbs 120 g
Parmesan cheese to be grated 120 g
Eggs (about 3) 170 g
Salt up q.b.
Nutmeg 1 abundant grated

To make passatelli begin by putting on the fire a good meat broth.
In a bowl brake the eggs and beat for a few moments.

In a larger container pour the breadcrumbs, the grated Parmesan cheese and eggs, add a salt and grated nutmeg.

Start mixing all the ingredients with a fork, when it becomes a little more solid work by hand.

At the end you’ll have a ball.
Wrap the dough in a film and leave it to rest for at least 2 hoursm or more at room temperature.
Then remove the film from the dough and place it on a lightly floured surface and then form the passatelli
with the helping of the typical iron tool.

To get them you will have to crush and drag at the same time, in this way the stretched dough will escape from the holes.
Then remove them by helping with a knife and cut them to 4 cm in length.
Finally cook them into the boiling brooth and enjoy!!

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