Passatelli in Brodo (Emilia-Romagna Parmesan and Breadcrumb Noodles in Broth)
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Ingredients
- 150 g fresh breadcrumbs
- 150 g parmesan, grated
- 3 eggs
- 1 tsp fresh nutmeg
- 1200 ml chicken stock
- 1 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 322 kcal
- Protein
- 23.3 g
- Carbohydrate
- 20.5 g
- of which sugars
- 2.2 g
- Fat
- 16.1 g
- of which saturates
- 8.6 g
- Fibre
- 1.2 g
- Salt
- 4.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the breadcrumbs, parmesan, eggs and nutmeg to a firm, slightly sticky dough. Rest for 10 minutes.
- 2
Bring the chicken stock to a gentle simmer in a large pot.
- 3
Push the dough through a potato ricer or coarse sieve directly over the simmering stock, letting short noodles drop in, or roll by hand into short thick strands and drop them in.
- 4
Simmer for 2-3 minutes until the passatelli float and are cooked through.
- 5
Stir through the parsley and ladle into bowls to serve.
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