| Level: | Intermediate |
| Total: | 33 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 3 min |
| Yield: | about 4 servings |
| Level: | Intermediate |
| Total: | 33 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 3 min |
| Yield: | about 4 servings |
Ingredients
- 3 1/2 ounces (80 grams) bread crumbs
- 4 ounces (100 grams) freshly grated Parmesan
- Large pinch grated nutmeg
- Salt
- 2 large eggs
- 6 cups chicken stock
- Tomato and basil sauce, store bought or home made, as accompaniment
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 375 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 123 mg |
| Sodium | 1122 mg |
| Serving Size | 1 of 4 servings |
| Calories | 375 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 123 mg |
| Sodium | 1122 mg |