Passatelli Cheese Pasta Dough Recipes

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PASSATELLI

Provided by Food Network

Time 33m

Yield about 4 servings

Number Of Ingredients 7



Passatelli image

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

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

PASSATELLI

Provided by Food Network

Time 33m

Yield about 4 servings

Number Of Ingredients 7



Passatelli image

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

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

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Provided by Artandkitchen

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) image

Steps:

  • Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
  • The mixture should be like a wet dough, barely holding together.
  • If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
  • Allow the dough to rest for approximately 20 minutes in a cool place.
  • Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  • Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  • Serve immediately.

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

PASSATELLI

Provided by Jonathan Reynolds

Categories     lunch, pastas, soups and stews, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 7



Passatelli image

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

1 1/2 cups plain, dry bread crumbs
1 1/2 cups finely grated Parmesan cheese
1/8 teaspoon pepper
2 pinches freshly ground nutmeg
1/2 teaspoon salt, plus more for seasoning the broth
5 large eggs
2 quarts capon broth (see recipe)

PASSATELLI SOUP

This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!

Provided by Timothy H.

Categories     Stocks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11



Passatelli Soup image

Steps:

  • In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
  • Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
  • Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
  • Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
  • When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.

6 1/2 cups chicken stock
1 1/2 cups fine breadcrumbs (unseasoned)
1 cup semolina flour
1/4 cup fresh grated parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
1 pinch white pepper
1/2 teaspoon grated lemon zest
4 eggs, beaten
1 chicken bouillon cube
2 tablespoons butter, melted

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



Passatelli image

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

2 large eggs
2 teaspoons Lemon peel, raw
1 pinch salt
1 pinch ground nutmeg, or to taste
7 ounces finely grated Grana Padano cheese
½ cup dry bread crumbs
4 cups chicken broth

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