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Barilla recipes

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di Academia Barilla

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35 minutes


First course

Ingredients for 4 people

2 3/4 cups Parmigiano Reggiano cheese grated
1 cup breadcrumbs
1 1/2 tablespoons butter
4 eggs
8 cups meat broth
Nutmeg to taste
Salt to taste
1/3 cup flour

Preparation 30 minutes preparation + 5 minutes cooking
1. In a bowl, combine eggs, breadcrumbs, 1 2/3 cups Parmigiano Reggiano, butter, flour, salt, pepper and nutmeg

2. Knead until smooth

3. Cover with plastic wrap and set aside to rest for about 20 minutes

4. In a pot, bring the broth (preferably made with a capon) to a boil

5. To make the passatelli, working over the pot, pass the dough through a potato ricer on the largest hole setting and cut into 2-inch-long strips that fall directly into the boiling broth

6. After the passatelli float to the surface, simmer for 4 minutes

7. Serve with broth and a generous sprinkling of Parmigiano Reggiano