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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.
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