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Passatelli in brodo Recipe

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This recipe for Passatelli in brodo is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup dry bread crumbs
1 cup semolina flour
1/4 cup Parmesan
4 eggs
lemon zest
salt
pepper
Directions:
Directions:
First, reduce the bread in fine breadcrumbs and grate the Parmesan cheese. Break the eggs into a large bowl. Season with salt. Season with pepper. Whisk the eggs for few seconds and set the bowl apart. Then, take a second bowl and add the breadcrumbs into it. Add the Parmesan cheese. Add the lemon zest. Stir to evenly combine all the ingredients. I will call this mixture “dry mix”.

Gradually, add the dry mix to the eggs. Stir with a wooden spoon while doing so. Once all the eggs have been absorbed into the dry mix, start working the mixture with your hands. Work the dough for few minutes, until you think all the ingredients are well combined. Wrap the ball with plastic wrap until you are ready to use.

Unwrap the ball, and make a couple of smaller balls with it, so that they can easily fit inside the potato ricer. Press them through, directly over the pot of hot broth and when they are about 4 cm long, cut them with a knife.

 

 

 

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