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Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful - this is a hotly debated topic even within Le Marche.)
I love pasta, I love bread, I love cheese and I love passatelli!
It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg. —La Tavola Marche
- 6 eggs
- 250 g grated parmesan
- 250 g breadcrumbs
- 50 g flour
- lemon zest
- 2.5 liters broth
- Beat the eggs in a bowl.
- In a separate bowl add all the dry ingredients including the nutmeg & lemon zest. Make a well in the center of the breadcrumb mixture bowl, pour in the beaten eggs and mix together to form a dough.
- After that push the dough through the passatelli press directly into simmering broth. (Note: If you are making this to serve with sauce, allow it dry on the board for a few minutes.)
- Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.