Best 3 Passatelli Recipes

Passatelli is a traditional Italian pasta dish that originated in the Emilia-Romagna region. It is a simple yet flavorful dish made with a combination of breadcrumbs, Parmesan cheese, eggs, and nutmeg. The dough is then formed into small, pencil-like shapes and cooked in boiling water until they float to the top. Passatelli can be served in a variety of ways, including with a simple butter and cheese sauce, a hearty meat sauce, or a light tomato sauce. In this article, we'll share three delicious passatelli recipes that are sure to please everyone at your table. Our first recipe is a classic passatelli in brodo, where the pasta is cooked in a flavorful broth made with chicken, vegetables, and herbs. Our second recipe is a more modern take on the dish, featuring passatelli with a creamy mushroom sauce. And our third recipe is a vegetarian delight, with passatelli served with a light and flavorful tomato sauce. No matter which recipe you choose, you're sure to enjoy this traditional Italian pasta dish.

Check out the recipes below so you can choose the best recipe for yourself!

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) image

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Provided by Artandkitchen

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Steps:

Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
The mixture should be like a wet dough, barely holding together.
If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
Allow the dough to rest for approximately 20 minutes in a cool place.
Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
Serve immediately.

PASSATELLI SOUP

Passatelli Soup image

This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!

Provided by Timothy H.

Categories Stocks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 1/2 cups chicken stock
1 1/2 cups fine breadcrumbs (unseasoned)
1 cup semolina flour
1/4 cup fresh grated parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
1 pinch white pepper
1/2 teaspoon grated lemon zest
4 eggs, beaten
1 chicken bouillon cube
2 tablespoons butter, melted

Steps:

In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.

PASSATELLI

Passatelli image

Provided by Jonathan Reynolds

Categories lunch, pastas, soups and stews, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups plain, dry bread crumbs
1 1/2 cups finely grated Parmesan cheese
1/8 teaspoon pepper
2 pinches freshly ground nutmeg
1/2 teaspoon salt, plus more for seasoning the broth
5 large eggs
2 quarts capon broth (see recipe)

Steps:

In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure to grate the Parmesan cheese finely so that it melts smoothly into the sauce.
If you don't have a meat grinder, you can use a food processor to grind the pork and beef.
Be careful not to overcook the passatelli, as they will become tough.
Serve the passatelli immediately with your favorite sauce, such as tomato sauce, pesto, or Alfredo sauce.

Conclusion:

Passatelli is a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can master the art of making passatelli and impress your friends and family with this classic Italian dish. Whether you're serving it as a main course or a side dish, passatelli is sure to be a hit. So next time you're looking for something new and exciting to cook, give passatelli a try. You won't be disappointed!