Passatelli in Brodo

Breadcrumb and parmesan strands in clear broth.

Ingredients

• 2 cups Breadcrumbs
• 1½ cups Parmesan cheese
• 4 Eggs
• 1 tsp Nutmeg
• 1 tbsp Lemon zest
• 8 cups Chicken stock
• 1 tsp Salt
• 1 tsp Black pepper

Method

1. Make the dough — Mix the breadcrumbs, grated parmesan, eggs, nutmeg and lemon zest into a firm paste.
2. Rest — Wrap and rest 30 minutes.
3. Press — Push the dough through a potato ricer with large holes to form thick short strands.
4. Cook — Drop straight into simmering broth and cook 3 minutes — they are ready when they float.
5. Passatelli is ready — Serve in the broth with extra parmesan.

More San Marino recipes

• Torta Tre Monti
• Nido di Rondine