ROMAGNOLI PASSATELLI
Procedure
Ingredients · Servings 6
- 180 g Parmigiano Reggiano DOP
- 180 g breadcrumbs
- Egg
- Egg yolk
- Nutmeg
- Pepper optional
- Grated lemon
- Various meat broth
Method · 35 min
- Passatelli romagnoli, with their unique and flavorful texture, are a delicious variation of fresh pasta. The culinary tradition of this region...
- Passatelli romagnoli, with their unique and flavorful texture, are a delicious variation of fresh pasta. The culinary tradition of this region...
- Passatelli romagnoli, with their unique and flavorful texture, are a delicious variation of fresh pasta. The culinary tradition of this region...
- Passatelli romagnoli, with their unique and flavorful texture, are a delicious variation of fresh pasta. The culinary tradition of this region...
Place all the dry ingredients in a bowl, add the grated lemon, eggs and nutmeg.
We form a smooth and compact dough, let it rest for 20 minutes at room temperature.
Take a potato masher with large holes, take a small piece of dough and mash it, with the help of a knife we cut the length we want, (I put them all on a tray well spread out among them)
When they are ready, immerse them in the hot meat broth, as soon as they come to the surface they are ready.
