Ingredients
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100
-
100
-
3
-
1/2
-
1
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Passatelli Dei Nonni (Bread and Parmesan Cheese Soup),Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!,I cannot believe I have found this recipe. I live in Providence, Rhode Island and have been asking Italians if they have ever heard of this soup and no one ever has. My great grandmother is from a village in Northern Italy called Fano Cucarano…she pronounced it Pas-a-tay This soup has been an Easter tradition in our family for a LONG time, over 100 years that I know of (and Easter Bread, of course, a Parmesan cheese bread). My father used to leave the house when she cooked these because the heavy smell of Parmesan cheese throughout the house made him extremely irritable, LOL. Here’s the recipe we got from her: “Make chicken soup and add tomato paste. Half bread crumbs, half Parmesan cheese made into a volcano on the pasta board. Add fresh ground black pepper and then add eggs until the dough feels right??? Ok got it. Anyway, after finally finding a ricer, we now have this soup down to a science and no longer just wait for Easter. We have also made it using half Romano and half Parmesan. Everyone we’ve ever made this soup for has LOVED it!!!,This soup has been in my family since before I was born. My dad (Sammarinese by birth) would make it on New Years Day when the extended family visited. I inherited the family press after his passing. My generation carries on this tradition as a way to keep alive all the good things from the past. Im proud that my children make it often as well. Enjoy!
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Steps
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1
Done
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Place the Bread Crumbs, Parmesan, Nutmeg and the Lemon Zest in a Large Mixing Bowl. Add the Eggs and Carefully Mix Together With Your Hands Until It Forms a Soft Dough-Like Consistency. |
|
2
Done
|
the Mixture Should Be Like a Wet Dough, Barely Holding Together. |
|
3
Done
|
If It Seems Too Stiff, Add 1 Tablespoon Water or Stock. If Its Too Soft, Add More Breadcrumbs and Parmesan. |
|
4
Done
|
Allow the Dough to Rest For Approximately 20 Minutes in a Cool Place. |
|
5
Done
|
Once Ready, Put the Dough in a Food Mill or Ricer. Press to Create Short Noodles (like Little Worms). |
|
6
Done
|
Bring the Meat Stock to a Boil and Add the Pasta. Once the Passatelli Have Risen to the Surface, They Are Ready to Eat. |
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7
Done
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Serve Immediately. |
