Passatelli – Soup from Italy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 24 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g parmesan, freshly rated
- 250 g breadcrumbs, unseasoned
- Nutmeg, freshly grated
- Lemon peel, freshly grated, optional
- 4 egg (s)
- 1 ½ liter beef broth
Print Recipe
Pin Recipe Instructions
- Mix the cheese, breadcrumbs, nutmeg and lemon zest together well in a large bowl. Then form a hollow in the middle. Beat the eggs in the well and then stir slowly with a fork and mix with the rest. Work everything into a firm dough and then let it rest for 5 minutes at room temperature.
- Bring the beef broth to a boil. Use a potato press to squeeze the dough into pasta about 4 centimeters long. Add the passatelli to the broth. When the passatelli float to the surface of the broth, they`re done.
- Put the broth with the passatelli in the plates, sprinkle with a little parmesan if you like and serve immediately.
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