Passatelli In Stock Recipes
PASSATELLI
Provided by Food Network
Time 33m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
- Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce
PASSATELLI
Steps:
- Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs. Add salt to taste. *This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately.
PASSATELLI
It is one of the simplest and fastest first courses to make in the Po Valley tradition, as long as you have a good meat or chicken broth ready. Simplicity often presents us with the best and most unique flavors.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs, lemon zest, salt, and nutmeg with an electric blender until foamy. Add Grana Padano cheese and bread crumbs and mix with your hands into an compact, yet soft dough. Cover and allow dough to rest in a cool place for at least 10 minutes.
- Meanwhile, bring chicken broth to a boil in a large pot over high heat.
- Use a potato ricer to mash dough directly into the broth, forming small "snakes" about 2 to 3 inches in length. Use a sharp knife to cut passatelli directly from the bottom of the potato ricer so they drop into the water. Cook until passatelli float to the surface, about 5 minutes. Immediately scoop them out with a slotted spoon and drain.
- Transfer passatelli to soup bowls and serve with hot chicken broth.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 11.4 g, Cholesterol 143.3 mg, Fat 16.3 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 8.1 g, Sodium 1796.8 mg, Sugar 2.4 g
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7 BEST PASSATELLI RECIPES - PASTA.COM
From pasta.com
Estimated Reading Time 6 mins
- Dry Passatelli Pasta “Passatelli Asciutti” While many Pasatelli recipes are served in broth or as part of a soup, they can be enjoyed drained and tossed with a variety of sauces as well.
- Passatelli in Brodo. The base of this dish – a Brodo bone broth – is a savory liquid with a fantastic mouthfeel that pairs perfectly with the chewy, eggy Passatelli noodles.
- Passatelli in Tomato Sauce. For those who just can’t get enough of the classic Italian red sauce dishes, this is a fantastic dish that combines the rustic Passatelli with something a little bit more modern.
- Passatelli with Vegetable Ragu. Ragu of any type is a great partner for Passatelli, but this vegetable Ragu brings a summery, lighter feel to the dish.
- Baked Passatelli with Pancetta and Pine Nuts. While most Passatelli is simply cooked in broth, this dish calls for a second cooking, baking it with the other delicious ingredients.
- Chicken Soup with Passatelli. This is how Passatelli was originally meant to be served, and it is easy to see why it became so popular. There’s nothing fancy about this preparation, but sometimes it’s the simplicity of the dish that really allows you to appreciate it.
- Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue. This version uses a Spätzle maker, resulting in thinner, German-style noodles that still pack a lot of flavors.
HOW TO MAKE HOMEMADE PASSATELLI RECIPE - RECIPES FROM …
From recipesfromitaly.com
5/5 (5)Total Time 25 minsCategory Pasta RecipesCalories 246 per serving
- In a bowl mix and combine all the ingredients for passatelli. First the breadcrumbs, the parmigiano cheese and the eggs. Then add the lemon zest, plenty of nutmeg, a pinch of fine salt and a little freshly ground black pepper.
- Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Now give the dough the shape of a ball.
- Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking. Then cut a piece of dough the size of a tennis ball.
- Place the dough in a potato masher with large holes. Press the dough and pass it through the holes to form passatelli. Cut them about 8 cm (3 inch) long with a knife and place them on a lightly floured tray.
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