Passatelli
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups plain, dry bread crumbs
- 1½cups finely grated Parmesan cheese
- ⅛teaspoon pepper
- 2pinches freshly ground nutmeg
- ½teaspoon salt, plus more for seasoning the broth
- 5large eggs
- 2quarts capon broth (see recipe)
Nutritional analysis per serving (6 servings)
428 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 30 grams protein; 1153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and ½ teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
- Step 2
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.
Private Notes
Comments
My great-grandmother from San Marino called this soup Passattee. We used to use an old fashioned meat grinder to churn out a flatter noodle. This recipe is basically the same as hers. I had to use 7 eggs to make the dough wet enough to push through the ricer. It still required a lot of grip strength. The soup is much better the next day. The noodles soften and flavor the broth. It really is unique and I highly recommend if you are looking for a different type of chicken soup.