Name: Passatelli
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 3 large eggs; 100 g finely grated Parmesan or grana padano; a good grating of nutmeg; 100 g proper breadcrumbs; grated zest of ¼ lemon

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

To make passatelli you really need a passatelli press, a simple contraption like a garlic press, with 4mm holes. If you have a lever-arm potato ricer with suitably large holes you could use this — otherwise pick up a press (they’re inexpensive) on your next trip to Italy.

Ingredients

100 g proper breadcrumbs
100 g finely grated Parmesan or grana padano
a

Method

Combine the ingredients in a food processor to make a sticky dough, which must rest for an hour at room temperature before use. Make sure it is worked to a fine, uniform mass with no lumps of bread or cheese – it is best to let the machine run for a couple of minutes.

Press the mixture directly into boiling chicken stock seasoned with salt (if serving in brodo; salted water is fi