PASSATELLI (CHEESE PASTA DOUGH)
This is the easiest homemade pasta dough I ever made! Its just plain breadcrumbs, grated parmesan cheese and eggs. The pasta is then cooked in chicken broth. Thats it...this meal takes less than 30 minutes to make! I served it with crusty homemade garlic toast! I found this recipe on the Internet, but the photos are my own.
Provided by Lillian Russo
Time 25m
Number Of Ingredients 6
Steps:
- 1. Mix the cheese and breadcrumbs together in a large bowl.
- 2. Then add in the eggs and mix well to form a very wet dough.
- 3. Bring the chicken broth to a simmer in a large pot.
- 4. Line 2 cookie sheets with waxed paper.
- 5. Form the dough into 3 equal balls and pass each dough ball, seperately, through a potato ricer with the large hole attachment, onto the lined cookie sheets, as in my photo. Or you can just pass the dough through the ricer, placed over the simmering broth. That way it goes directly into the broth.
- 6. Cook for about 5 minutes. Garnish with fresh chopped parsley. Serve warm.
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
Provided by Food Network
Time 10m
Number Of Ingredients 7
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 (see Cook's Note). Add salt to taste. 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
PASSATELLI
Provided by Jonathan Reynolds
Categories lunch, pastas, soups and stews, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
- In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams
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- 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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