Passatelli in broth

Name: Passatelli in broth
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 120 g Breadcrumbs; 120 g Grated Parmesan Reggiano; 150 g Eggs; 2 g Lemon zest; 0.5 g Nutmeg; 1500 ml Meat broth

Emilia-Romagna · 4 servings · Prep 20 min · Cooking 5 min · Easy

Small cylinders of breadcrumbs, eggs and Parmesan cooked in broth, typical of the Romagna region.

Ingredients

Breadcrumbs120 g
Grated Parmesan Reggiano120 g
Eggs150 g
Lemon zest2 g
Nutmeg0.5 g
Meat broth1500 ml

Allergens

Gluten, Milk, Eggs
May contain traces of: Celery.

Method

Mix the breadcrumbs, Parmesan, lemon zest and nutmeg.
Add the eggs and knead until you have a firm dough; leave it to rest in the fridge for 20 minutes.
Bring the broth to the boil.
Pass the dough through a dedicated passatelli iron or a potato ricer with large holes directly over the broth.
Cook for 2 minutes, until the passatelli rise to the surface, and serve.

Nutrition facts (estimate)

	Per serving (450 g)	Per 100 g
Energy	1318 kJ / 315 kcal	293 kJ / 70 kcal
Protein	22 g	4.9 g
Carbohydrates	22 g	4.9 g
of which sugars	0.8 g	0.2 g
Fat	15 g	3.2 g
of which saturates	7.4 g	1.6 g
Fibre	1.4 g	0.3 g
Salt	3.5 g	0.8 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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