Passatelli

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

Soft cheese strands in broth

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

Europe
Italy
Mediterranean
Summer
Easter
Soup
Spring

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