Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful – this is a hotly debated topic even within Le Marche.)
It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg.
Passatelli in Broth – Passatelli in brodo
- 6 eggs
- 250 g parmesan
- 250 g breadcrumbs
- 50 g type 00 flour
- lemon zest
- 2.5 liters broth
See on latavolamarche.blogspot.it
I am passionate about Le Marche Region in Italy, follow me to discover it.
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