Photograph of the finished Passatelli in brodo

Italy · Sợi bánh mì phô mai nấu nước dùng

Passatelli in brodo

20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Panko breadcrumbs Panko breadcrumbs 240 g
  • Photograph of Grated cheese Grated cheese 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Lime Lime 0.8
  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Salt Salt 8 g

Method

  1. 1 Mix breadcrumbs, grated cheese, eggs, nutmeg, and grated lemon zest into a thick dough.
  2. 2 Wrap the dough tightly and let it rest in the refrigerator for 30 minutes.
  3. 3 Bring the chicken broth to a gentle boil, then season with salt to taste.
  4. 4 Press the dough through a mold with large holes to form short strands, then drop them directly into the broth.
  5. 5 Cook the passatelli for 3 minutes until it floats to the surface, then scoop it into a bowl and sprinkle with cheese.

With an appliance

  • Microwave 18 min

    Replace steps 3 to 5: Heat the broth in a deep bowl at 800 W for 4 minutes until boiling, add the noodles, and heat for another 3 minutes at 700 W until the noodles float. Use a large bowl and cover loosely to prevent the broth from overflowing.

Start cooking