**Passatelli dei Nonni: A Classic Italian Soup with a Twist**
Passatelli dei Nonni is a traditional Italian soup that is sure to warm your soul on a cold winter day. This hearty soup is made with a rich broth, fresh bread, and Parmesan cheese. The passatelli, which are small, dumpling-like noodles, are the star of the show. They are made with a mixture of bread crumbs, eggs, and Parmesan cheese. The soup is also flavored with garlic, onion, and celery.
In this article, we will share two recipes for Passatelli dei Nonni. The first recipe is for a classic version of the soup, while the second recipe is a modern twist on the traditional dish. Both recipes are easy to follow and can be made with ingredients that you can easily find at your local grocery store.
So, gather your ingredients and let's get started on making this delicious and comforting soup!
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
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
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
Provided by Food Network
Time 33m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
- Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce
PASSATELLI
It is one of the simplest and fastest first courses to make in the Po Valley tradition, as long as you have a good meat or chicken broth ready. Simplicity often presents us with the best and most unique flavors.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs, lemon zest, salt, and nutmeg with an electric blender until foamy. Add Grana Padano cheese and bread crumbs and mix with your hands into an compact, yet soft dough. Cover and allow dough to rest in a cool place for at least 10 minutes.
- Meanwhile, bring chicken broth to a boil in a large pot over high heat.
- Use a potato ricer to mash dough directly into the broth, forming small "snakes" about 2 to 3 inches in length. Use a sharp knife to cut passatelli directly from the bottom of the potato ricer so they drop into the water. Cook until passatelli float to the surface, about 5 minutes. Immediately scoop them out with a slotted spoon and drain.
- Transfer passatelli to soup bowls and serve with hot chicken broth.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 11.4 g, Cholesterol 143.3 mg, Fat 16.3 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 1796.8 mg, Sugar 2.4 g
PASSATELLI
Provided by Jonathan Reynolds
Categories lunch, pastas, soups and stews, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 7
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
PASSATELLI SOUP
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
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the passatelli; they should be cooked through but still tender.
- Serve the passatelli soup immediately after it is made, while it is still hot and flavorful.
- If you don't have a passatelli maker, you can use a potato ricer to press the dough through.
- Passatelli soup can be made ahead of time and reheated when you're ready to serve it.
Conclusion:
Passatelli soup is a classic Italian dish that is easy to make and packed with flavor. The combination of savory bread and Parmesan cheese, along with the delicate passatelli pasta, makes for a hearty and comforting soup that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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