Italian cuisine · Soups & Stews

Passatelli in Brodo

Delicate dumplings of breadcrumbs, Parmesan and nutmeg, pressed fresh through a ricer and cooked in a rich broth.

Ingredients · for 4 servings

• 150 g breadcrumbs
• 150 g Parmesan
• 3 eggs
• 1 tbsp flour
• 1/2 tsp nutmeg
• 1 organic lemon
• 1.5 l strong chicken broth
• Salt, pepper

Instructions

1. Finely grate the Parmesan, put it in a bowl with the breadcrumbs and mix in the grated zest of the organic lemon.
2. Add the eggs, flour, nutmeg, salt and pepper and quickly knead into a firm, slightly crumbly dough – it shouldn't stick to your hands.
3. Wrap the dough in plastic and let it rest in the fridge for 30 min. so the crumbs fully absorb the moisture.
4. Bring the chicken broth to a boil in a wide pot, then reduce to a gentle simmer – it shouldn't bubble hard.
5. Press the dough in batches through a potato ricer with large holes directly over the pot, cutting the strands off at about 4 cm with a knife.
6. Let the passatelli steep for 3–4 min. until they rise to the surface, then serve immediately in warmed bowls with the broth and a little Parmesan.