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
Passatelli – Soup from Italy
Passatelli – Soup from Italy

Instructions

  1. 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.
  2. 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.
  3. Put the broth with the passatelli in the plates, sprinkle with a little parmesan if you like and serve immediately.

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