Passatelli in Broth
MAKES: 4 servings
TIME: 45 minutes
Passatelli are delicate dumplings that are served in their cooking liquid. Made from a soft dough that’s pressed through a ricer into simmering broth, the end result is somewhere between pasta and dumpling but lighter than either. It’s a perfect lunch or first course for dinner on a cold winter day.
2 eggs
2 egg yolks
11/2 cups freshly grated Parmesan cheese
1 cup fresh bread crumbs
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
2 quarts vegetable stock
In a bowl, whisk the eggs and yolks until combined. Mix in the Parmesan, bread crumbs, nutmeg, and a sprinkling of salt and pepper to form a very loose dough. Cover and refrigerate for at least 30 minutes or up to a day. The dough should firm up.
Bring the stock to a boil in a large pot, then reduce the heat so it bubbles gently.
Put portions of the dough in a ricer using the large holes and press the dough through, cutting it into 2- or 3-inch segments using scissors or by running a knife along the bottom of the ricer and letting the pieces drop into the bubbling stock. When the passatelli comes to the surface, it’s done. Check the seasoning of the stock, adding some salt and pepper as needed. Serve immediately.
