Passatelli in Brodo
Emilia-Romagna · pasta · serves 4 · 30 min total · easy
Cucina povera at its smartest — leftover bread and the parmigiano in the pantry turned into broth pasta.
Ingredients
- 150 g dry breadcrumbs (not seasoned)
- 150 g Parmigiano Reggiano, grated
- 3 eggs large eggs
- 1 pinch nutmeg
- 1 tsp lemon zest
- 2 L good chicken broth
Method
- Combine breadcrumbs and parmigiano. Add eggs, nutmeg, zest. Knead briefly into a stiff yellow dough.
- Bring broth to a simmer. Press the dough through a potato ricer with large holes (the traditional ferro per passatelli) directly into the broth, cutting at 4 cm lengths.
- Cook 2 minutes — they float when ready. Serve at once with extra Parmigiano.