Passatelli - Bread And Parmesan Cheese Dumplings Soup
Passatelli is a type of rustic pasta from Emilia Romagna made with breadcrumbs as a base, eggs, and lots of grated Parmesan cheese. In some area lemon and nutmeg scents are used and Passatelli are served in chicken broth. Usually prepared during Christmas season, their name is derived from the word “passare” (to pass) as this pasta shape is obtained by using a typical potato masher.
There is a quarrel between the Marche (Pesaro area) and Emilia Romagna for the authorship of this ancient dish, originally made by farmers to recover food such as stale bread, dry cheese, with the addition of fresh food. Today Passatelli are classified as Traditional Italian agro-food products (PAT) and included in a specific list, prepared by the Ministry of Agricultural, Food and Forestry Policies in collaboration with the Regions.
for 4 servings
½ lb grated Parmigiano Reggiano cheese 8 oz breadcrumbs 3 eggs 10 cups chicken broth fresh ground nutmeg to taste salt to taste 1 ¼ oz all-purpose flour (to use as needed)
PREPARATION Form the dough by mixing together the eggs, the breadcrumbs, the Parmesan, the butter, salt, and nutmeg. Use the flour to adjust the dough consistency, not a sticky wet dough but a quite firm one. Bring the stock to the boil and with a large holes potato ricer pass through the dough to get finger length strips. Cook until they rise to the boiling stock surface.