Passatelli in Brodo, Tutorial & Recipe : Italian Cucina Povera

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast offers a cheesy flavor with fewer calories.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients while dried parsley is more cost-effective.

In a large bowl, add about 3/4 of the breadcrumbs and all the other ingredients.

Mix everything very well using a fork until the eggs are absorbed by the breadcrumbs, then knead with hands until you have a smooth and compact ball of dough.

If the dough is sticky, add breadcrumbs, about 1 teaspoon at a time, and knead until the dough is no longer sticky.

Let the dough rest at room temperature for at least 30 minutes to 1 hour.

If using the ferro, take about half of the dough, place it over a floured surface, and press down and forward to form the passatelli.

If using the ricer, divide the dough in half, put one half into the ricer, close it, and press hard to extrude the passatelli, cutting them with a knife as they come out.

Drop the passatelli into simmering broth and stir. They are ready when they float, about 1 minute. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens