Passatelli Comfort Italian Pasta Recipes

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.

Steps:

• 1. Mix the bread crumbs, Parmigiano, and eggs together. If it's too sticky add more bread crumbs if it is crumbly add a little water. Let the dough rest for 15 minutes.
• 2. Place stock in a large pot and bring it to a boil. The best way to form the Passatelli is to put the dough through a meat grinder with large whole. Can be rolled by hand. You even make it into little balls.
• 3. Drop the Passatelli into the boiling stock and cook until the Passatelli floats to the top. Turn off heat and let the Passatelli sit in the stock for two hours. Warm it up and throw in the Parsley and garnish with extra Parmigiano

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

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.