Passatelli
...a hearty, delicious first course perfect for October nights
Equipment
- ...you need a passatelli iron or potato with larger holes
Ingredients
- 100 g Parmegiano Reggiano grated
- 100g Bread Crumbs good ones
- 2 Eggs
- Broth meat or vege.
- salt to taste
- 1 lemon rind (edible) grated
- 1/8th orange rind (edible)
- nutmeg to taste
Instructions
- Take the dry stuff first, the cheese, bread, salt, nutmeg, citrus zest, into a mixing bowl and whisk into a homogeneous powder, then add the eggs and work it well until it becomes only a slightly humid, fragrant ball. It doesn't take long, maybe 5-10 minutes, keep some bread crumbs or parmigiano around to incorporate if the dough remains too wet, or add a dribble of water if it's Sahara dry. Then wrap it, and place it in the fridge or someplace cool to let the whole stabilize and blend. Time... anywhere from a few minutes to some hours.
- ... and that's about it. All there is to it, really. From there, you simply squeeze the dough through one of those utensils in the picture in the recipe, or similar, using a knife to remove the resulting noodles directly into lightly boiling broth - note: if you've done a good job, the squeezing will take a lot of effort. If the mixture is too wet or unstable/unmixed, the noodles will slush apart a bit during the light boiling. Raise the heat until it returns to a full boil, tshen lwer and let it lightly boil for 4-5 minutes. Boom, delicious, and perfect for a cool eve.