Passatelli in broth are a traditional dish of Emilia-Romagna, particularly common during the winter months. They are short noodles made from a dough based on grated Parmigiano cheese, breadcrumbs made from stale rolls, eggs, parsley and salt. They are cooked in meat broth and served piping hot.
Beat the eggs in a bowl, then add 90 g of grated Parmigiano, the breadcrumbs and season with salt
Mix everything together; the dough should be slightly firmer than a potato purée
Heat the broth in a large saucepan
Using the special passatelli press, press the dough to form many short cylinders, cutting them as you go and letting them fall into the boiling broth
As soon as the pasta comes to the surface, pour the soup into a tureen, sprinkle with a little chopped parsley and serve immediately with the remaining Parmigiano
Grater
Bowl
Pot
Store in refrigerator
Traditional dish of Emilia-Romagna
Italia
| Energy (kcal) | 68.64 |
| Carbohydrates (g) | 5.22 |
| of which Sugars (g) | 0.34 |
| Fat (g) | 2.97 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 5.14 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.32 |
