Passatelli In Brodo
Passatelli in brodo is a traditional dish from Emilia-Romagna, particularly popular during the winter months. They are noodles made from a dough based on grated Parmesan cheese, breadcrumbs made from stale bread rolls, eggs, parsley, and salt. They are cooked in meat broth and served hot.
Ingredients
- Grated parmesan cheese
120G - Breadcrumbs made from stale bread rolls
120G - Eggs
3 - Meat broth
120Cl - Parsley
2Stalks - Saltto taste
Preparation
- STEP 1 OF 5
Beat the eggs in a bowl, then add 90 g of grated Parmesan cheese, the bread, and season with salt
- STEP 2 OF 5
Mix everything together; the dough should be a little firmer than mashed potatoes
- STEP 3 OF 5
Heat the broth in a large saucepan
- STEP 4 OF 5
Using the special tool for passatelli, press the dough to form many small cylinders, cutting them as you go and letting them fall into the boiling broth
- STEP 5 OF 5
As soon as the pasta rises to the surface, pour the soup into the tureen, sprinkle with a little chopped parsley, and serve immediately with the remaining Parmesan
Suggestions
Grater
Bowl
Saucepan
General Information
Storage notes
Store in the refrigerator
More information
Traditional dish from Emilia-Romagna
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins5.14g·36%
- Carbohydrates5.22g·37%
- Fats2.97g·21%
- Fibers0.77g·5%