Passatelli, a
bowl of hot, steaming broth, absolute family happiness!
There is nothing
more suitable to warm you up in these winter days, and while outside is bound
to snow, let your broth cook slowly.
I use aboundant chicken /capon stock, because it like it a lot and the
savoury Parmigiano Reggiano adds even more flavour.
Ingredients for 4
4 eggs
200 gr – 7 oz
grated Parmigiano Reggiano (use the original Italian Product)
200 gr. – 7 oz.
Bread crumbs or very stale, grated bread (check that there is no olive oil in
the bread composition)
Grated zest
of 1/2 a lemon
One pinch
nutmetg
2,5 / 3 liters
of chicken stock
Wrap the dough in cling film and let it rest for about 20 minutes.
Bring your broth to the hard boil and with a special tool or with a potato masher
press the dough through the holes to obtain long « worms » of dough,
cut them at 5 cm(2 inch) length with a knife as shown in the picture and either
boil them immediately or lay them on a tray to boil later.
Let them cook a couple of minutes in boiling broth and, when they come to
the surface, they are ready.
Serve hot with aboundant broth, if you like it and an aboundant sprinkle of
grated Parmesan cheese.