Passatelli in Brodo, Tutorial & Recipe : Italian Cucina Povera

Keywords: Passatelli Soup Tutorial, How to make, Passatelli in Brodo, Passatelli in Broth, Italian Breadcrumb Noodles, Regional Italian Recipe, Emilia-Romagna, Marche
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To make Passatelli you will need either the traditional tool, a Ferro, or a ricer with large, 5mm holes. Below I list the pros and cons of each type and list affiliate links where you can purchase the tool if you don't already own one. Affiliate links mean that at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase.
Tools:
+The Ferro is the easiest to use, you press the tool onto the ball of dough in a down and outwards movement.
-The bad part is that the noodles come out very short, about 2-4cm.
PURCHASE IT via Non-affiliate link
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+The ricer is the one I prefer, it makes beautiful, long passatelli, between 10-15cm. I put half of the dough into the ricer, close it and slide a knife under the ricer when it is empty , thus dropping them directly into the broth (see video).
-the bad part is that I am not strong enough to press the compact dough through the ricer, I usually need my husband to help me squeeze the passatelli out.
+The other advantage of the ricer is that you can also use it for ricing potatoes, whether for gnocchi or mashed potatoes. One tool with more than 1 use; my kind of tool.
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PASSATELLI IN BRODO RECIPE
This recipe is adapted from Pellegrino Artusi’s, “The Science in the Kitchen and The Art of Eating Well”. For best results, read all of my notes and hints before beginning.
Ingredients for 4 servings
100g Plain breadcrumbs
40g Parmigiano-Reggiano cheese, grated
2 whole eggs
1/4 tsp Nutmeg or lemon zest, or both
5g softened butter, optional, which substitutes the bone marrow in the original recipe
2 liters of your favorite clear broth: Chicken, beef, vegetable or a combination.
⭐ Looking for a quick and easy from scratch broth? Here's my 30 minute wholesome broth recipe: www.taste-of-italy.com/recipe... ⭐
Method
In a large enough bowl add about 3/4 of the breadcrumbs. Add all the other ingredients.
Mix everything very well ; I personally like to use a fork until the eggs are absorbed by the breadcrumbs and then I knead it with my very clean hands.
Continue to knead until you have a smooth and compact ball of dough.
If your dough is sticky, add some breadcrumbs, about 1 teaspoon at a time, and knead some more. Repeat as necessary.
TIP1: The exact amount of breadcrumbs needed will depend on the size of the eggs, large eggs need more breadcrumbs and likewise, small eggs need less. Since every egg is slightly different, it is actually easier to go by feel just like a good Italian nonna (grandma).
Once your ball of dough is compact and smooth, the dough should rest at least 30 minutes to 1 hour at room temperature.
TIP2: You can keep the dough covered in the refrigerator but be sure to let the dough come back to room temperature before proceeding (about 1 hour), it makes using the tool easier.
TIP3: Cook the passatelli right before eating, as they should not sit in the broth for longer than it takes to eat them as they might get soggy and break.
If using the traditional “ferro”, take about half of the dough and place over a floured surface. Lay the “ferro” tool on top and slowly press down and forward in order to have the passatelli come out of the holes. You can gather the passatelli on a clean tea towel until ready to cook.
If using the ricer, divide the dough in half and put one half into a ricer, close the ricer and press real hard using all your strength. Get a knife, any knife and keep it near you, you’ll need it to cut the noodles from the ricer. Repeat with the other half.
You can gather the passatelli on a clean tea towel until ready to cook or drop them directly into the simmering broth.
Drop the passatelli into the simmering broth and stir. The passatelli are ready when they float, about 1 minute. Serve immediately!
Buon appetito!
For the STORY behind this dish and ALL the TIPS & HACKS look at the the article on my website: www.taste-of-italy.com/recipe...
Amazing audio: Fire & Ice by King Canyon (on RUclips music)
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[@dhejfjejfdsvfs9968]

It seems delicious! Looking forward to taste it!

[@TasteofItaly]

Thanks so much. It's pretty easy to make and so good!