Passatelli

Country Soup with Strands of Bread Crumbs and Parmigiano-Reggiano Cheese

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Several nonne in Le Marche wanted to show me how they made passatelli. I was more than willing as long as the instruction included tasting, since I knew that passatelli were strands of a mixture of Parmesan cheese, bread crumbs, and eggs flavored with nutmeg and lemon rind and pressed directly into steaming chicken soup.

Elvira Bettini</

Ingredients

Method