Name: Passatelli (Soft cheese strands in broth)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 1 oz (25 g) butter; 3 eggs; a pinch or grating of nutmeg; 1½ oz (40 g) fine breadcrumbs; 3 oz (75 g) freshly grated parmesan cheese; 2½ pints (1.5 litres) good chicken or meat stock, not too salty

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This is a do-it-yourself cheese pasta which drops directly into the soup. IPs so good that I eat it all the year round, but in the restaurants east of Bologna, a region famous for its cooking, Passatelli only appears on the menu each year after Easter. It is thus regarded as a welcome herald of spring and summer.

Ingredients

2½ pints (1.5 litres) good chicken or meat stock, not too salty
3 oz

Method

Heat the stock in a saucepan until boiling. Meanwhile, in another, small, saucepan mix together the cheese, breadcrumbs, butter and eggs to form a thick paste. Flavour with the nutmeg. Heat, stirring, for a minute or two to blend. Put this paste in a mouli (using a disc with the largest holes) or a colander or potato ricer. Press the paste (which will form spaghetti-like strands) into the boili

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