PASSATELLI

Passatelli image

Provided by Jonathan Reynolds

Categories lunch, pastas, soups and stews, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups plain, dry bread crumbs
1 1/2 cups finely grated Parmesan cheese
1/8 teaspoon pepper
2 pinches freshly ground nutmeg
1/2 teaspoon salt, plus more for seasoning the broth
5 large eggs
2 quarts capon broth (see recipe)

Steps:

In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams