Passatelli In Brodo

1. 1

   Combine the bread crumbs, butter, cheese, eggs and nutmeg or lemon to create a dough. If it's too hard, add some liquid to it to soften it (some stock, water or even white wine will do it). If it's too soft, add some breadcrumbs. It needs to be the right consistency to be able to push through a potato ricer. To make the passatelli, push the dough through the potato ricer and as they come out from the other side, cut them to a length of about 1 1/2 inches.

2. 2

   Heat the chicken stock to a simmer. Drop the passatelli into the simmering stock and cook until they float, about three minutes. Ladle into bowls and serve with some extra Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.