Best 3 Passatelli Recipes
Passatelli are an egg pasta typical of the Romagna region in Italy, usually served in a meat-based broth. A variation of passatelli, known as "strozzapreti" ("priest stranglers"), is common in the region of Marche. This dish is considered a hearty and comforting meal, often enjoyed during the colder months. While the traditional method of making passatelli involves using a special tool called a passatelli maker, there are also alternative methods that can be used to achieve similar results. This article will provide a comprehensive guide to making passatelli, including different variations and serving suggestions, to help you create a delicious and authentic Italian dish.
Let's cook with our recipes!
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
PASSATELLI
Provided by Jonathan Reynolds
Categories lunch, pastas, soups and stews, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 7
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
PASSATELLI SOUP
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
Provided by Timothy H.
Categories Stocks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your passatelli.
- Make sure your broth is flavorful. The broth is the base of your passatelli, so it's important to make sure it's packed with flavor. You can use a variety of different broths, such as chicken broth, vegetable broth, or beef broth.
- Don't overcook your passatelli. Passatelli should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and lose their flavor.
- Serve your passatelli immediately. Passatelli is best enjoyed fresh out of the pot. If you need to make them ahead of time, you can store them in the refrigerator for up to 2 days. To reheat, simply bring them to a simmer in a pot of broth.
Conclusion:
Passatelli is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it as a soup, a side dish, or a main course, passatelli is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give passatelli a try. You won't be disappointed.
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