Best Passatelli Comfort Italian Pasta Recipes

Passatelli (Comfort Italian Pasta) image

Provided by barbara lentz

Time 30m

Number Of Ingredients 6

1 1/2 c fine dry bread crumbs
2 1/2 c parmigiano reggian finely grated
3 large eggs
2 qt chicken stock
1 c parsley leaves
extra parm for serving

Steps:

1. Mix the bread crumbs, Parmigiano, and eggs together. If it's too sticky add more bread crumbs if it is crumbly add a little water. Let the dough rest for 15 minutes.
2. Place stock in a large pot and bring it to a boil. The best way to form the Passatelli is to put the dough through a meat grinder with large whole. Can be rolled by hand. You even make it into little balls.
3. Drop the Passatelli into the boiling stock and cook until the Passatelli floats to the top. Turn off heat and let the Passatelli sit in the stock for two hours. Warm it up and throw in the Parsley and garnish with extra Parmigiano

Passatelli image

Provided by Food Network

Categories main-dish

Number Of Ingredients 7

3 whole eggs
Nutmeg, to taste
1 lemon, zested
4 ounces Parmigiano-Reggiano cheese
4 ounces bread crumbs
Salt to taste
1 quart broth (either chicken, meat, vegetable)

Steps:

Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs. Add salt to taste. *This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately.