Best Passatelli In Stock Recipes

Passatelli image

Provided by Food Network

Time 33m

Yield about 4 servings

Number Of Ingredients 7

3 1/2 ounces (80 grams) bread crumbs
4 ounces (100 grams) freshly grated Parmesan
Large pinch grated nutmeg
Salt
2 large eggs
6 cups chicken stock
Tomato and basil sauce, store bought or home made, as accompaniment

Steps:

Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce

Passatelli image

Provided by Food Network

Time 10m

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 or 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 (see Cook's Note). Add salt to taste. 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.

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.