dinner · everyday
Passatelli in brodo
Thick, rustic strands of breadcrumb-Parmesan-egg dough pressed straight into a rich chicken broth made from leftovers and Parmesan rinds.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
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Shopping list
You have everything. Go cook.
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Equipment
You'll need: Potato ricer.
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Method
-
1
Simmer the broth ingredients 45 minutes and strain. Season.
-
2
Mix the crumbs, Parmesan, eggs, zest and nutmeg into a firm dough. Rest 15 minutes.
-
3
Press the dough through a potato ricer (large holes) directly into simmering broth, cutting 5 cm lengths.
-
4
Cook 2 minutes until they float. Serve in the broth with more Parmesan.
