Рецепт Passatelli in brodo (comfort pasta for cold evenings)
Passatelli (puh-ssuh-tell-e) are a real comfort pasta typical of Emilia-Romagna region.
Usually eaten in cold evenings and accompanied by a genuine home-made meat and vegetable stock can be a really cure for a bad cold.
My mum made these every time I got a fever and now I make Passatelli for my young son, even if he’s not ill, and he likes them very much (he wolfs them down! ).
You can do Passatelli using a potato masher or a meat grinder with large holes (originally was the custom to use a special Passatelli utensil, shown below, but it’s not easy to find it nowadays).
Due to the high amount of Parmigiano Reggiano cheese I suggest you to not use parmesan, or the result may differ a lot from the original recipe. You may use Grana Padano instead (another italian cheese like Parmigiano).
Passatelli in brodo (Passatelli in broth)
Difficulty: medium
Preparation: 40-50 minutes Cooking Time: 5 minutes
Yield: 3 servings
Ingredients:
- 150 grams / 5.30 ounces / 1 1/2 cups bread crumbs, extra finely grated
- 200 grams / 7 ounces / 2 1/2 cups Parmigiano Reggiano, extra finely grated
- 3 1/4 tsp fresh ground nutmeg (grated directly from the seed is better)
- 3 eggs
- a pinch of salt
Instructions:
Mix all the ingredients to form a smooth dough. It has to be quiet tough, not like a pizza dough, but it doesn’t have to crumble away (if it’s too sticky add some bread crumbs, if it crumbles add few drops of water).
Let rest 15 minutes covered with a plastic wrap.
Put the dough into a potato masher or a meat grinder with large holes (0,5 cm / 0.2 inches diameter) and form Passatelli at about 5 cm / 2” length.
Put Passatelli in a plate and try to leave space between them to avoid sticking together.
Cook in a rolling boil stock (salted to taste) until they float (about 5 minutes). Put in a soup plate and sprinkle with grated Parmigiano Reggiano.
They’re even better after 2 hours, just leave them in the stock and heat up before serving.
You can refrigerate both fresh and cooked Passatelli for a month.
Remember… “home-made strikes back!“
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