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–+ servings
Passatelli - Egg and Parmesan Strands in Broth

Passatelli - Egg and Parmesan Strands in Broth

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Servings: 46 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 7 cups 1.7 L Basic Homemade Meat Broth
  • 1 cup 240 ml freshly grated parmigiano-reggiano cheese
  • 1 cup 240 ml fine, dry bread crumbs
  • 2 eggs
  • 1/8 tsp 0.6 ml grated nutmeg
  • Salt
  • 1 egg yolk
  • 1/2 cup 120 ml dry white wine
  • 1 tbsp 15 ml flour
  • 1 tbsp 15 ml chopped parsley
  • 2 tbsp 30 ml grated lemon zest

Equipment

  • Pot

Method
 

  1. Bring the broth to a steady simmer and keep it simmering.
  2. In a bowl, combine Parmigiano and breadcrumbs. Add the eggs, nutmeg, and salt, and work it into a firm, uniform mixture.
  3. Put some of the mixture into a potato ricer and press it over the pot so strands fall into the broth. Continue until all the dough is used.
  4. When the strands float to the surface, let them cook about 1 minute longer.
  5. Beat the egg yolk with the wine, then stir in the flour until smooth.
  6. Take the pot off the heat and stir in the yolk mixture.
  7. Add parsley and lemon zest and serve immediately.

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