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Passatelli
Preparation info
- Serves
4
as a starter - Difficulty
Easy
Appears in
By Caz Hildebrand and Jacob Kenedy
Published 2010
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 100 g 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