- 1 egg
- 2 oz breadcrumbs
- 2 oz grated Parmigiano Reggiano cheese
- ½ grated organic lemon rind
- nutmeg enough
- ½ clove
In a quite big bowl put the ingredients starting from Parmigiano Reggiano cheese (pay attention, Parmigiano is not parmesan!), add the breadcrumbs, the nutmeg and the crushed clove. When you grate your lemon pay attention to grate just the yellow part, not the white one (it’s too bitter).
Add the egg and start to work mixing the ingredients. Once the egg has been absorbed into the dry mix, start working the mixture with your hands.
The final result should be a hard, elastic and compact dough. If you need you can add Parmigiano and breadcrumbs, always in the same amount.
If it’s your first time making Passatelli, wrap the ball with cling film. This will help to retain the moisture, while you are getting ready for the next stages.
Sprinkle the pastry board with flour and take your tool. The tradition Ferro per Passatelli is a kind of big iron with holes.
You can find a modern option on the market (click here to find the right option on Amazon) that is a kind of potato press but with wider holes approx. 5 mm (3/16″) in diameter. This is very simple to use, just put your dough inside the tool and press.
If you have the chance to use the traditional iron, you should put the dough on your pastry board and press it with the iron, trying to slide on it at the same time.
Gently, separate the Passatelli over your working surface and let them dry for an hour or two depending on the ambient temperature.
Meanwhile, you should have prepared your broth!
This is the traditional broth recipes, but you can taste your Passatelli with any kind of sauce!
- 2 lt water
- 17 ounces beef
- 1 celery
- 1 carrot
- ½ big onion
- 1 tomato
Peel and wash your vegetables.
Put all the ingredients in the water and let it boil, adding some salt too.
Froth the broth just before it arrives at a complete boiling, and then let it boil again for two hours over medium heat (pay attention to put the lid on the pot!)
Let it cool down and then filter the broth.
Now your broth is ready!
Put the Passatelli inside the broth as it boils and let it cook for 2 minutes. Let them rest for a minute and serve up!