120g fine grind breadcrumbs
120g fine grind parmigiano Reggiano cheese
1 organic lemon (zest)
½ grated nutmeg
pinch of salt
Combine breadcrumbs, finely grated Parmigiano Reggiano cheese and eggs.
Add lemon zest, nutmeg and a pinch of salt.
Using your hands mix all the ingredients together until you form a dough ball.
Knead well for a few minutes letting all the ingredients combine and stick together.
Wrap the dough in a plastic wrap and let rest for at least half an hour (from a few hours to a day or two in the fridge in wrapping paper). If you have no time to let it rest, it is also fine, just make sure all the ingredients come together in a compact dough to prevent breakage.
Divide the dough in 2-3 parts. Run each piece through the Passatelli iron (see picture).
Press the dough through the iron, then let them rest on a paper tray.
I always use the Passatelli iron from my nonna, for me it’s the best way to make passatelli, maybe sentimentally but also for their consistency (I prefer them to be thicker than slimmer).
As an alternative, if you cannot find the Passatelli iron or you don’t feel that comfortable with it, run each piece through a potato press using a disc with the largest opening.
How to cook them
Drop the passatelli directly in boiling broth (or water if you prefer using another sauce, for example seafood sauce) right off the press and let cook until they rise to the top.
Served with broth
3-4 litres of water
1/4 piece of hen 1 piece of beef
1 stalk of celery
½ onion 2 small tomatoes
Boil it in low flame for at least 2-3 hours (45 mins pressure cooker).