1/2 cup plus 2 tablespoons unbleached all purpose flour
3/4 cup grated Parmigiano-Reggiano cheese
1 cup toasted fresh bread crumbs
Grated zest of 1 medium lemon
1 1/2 teaspoons fresh lemon juice
2 large eggs, lightly beaten with a fork
Salt and freshly ground black pepper to taste
1 recipe Nonna Galasso’s Chicken Soup or Chicken Broth or Chicken Stock or other soup of your choice
In a bowl, mix the flour, cheese, and breadcrumbs together. In another bowl, mix the remaining ingredients, except the broth, together. Add to the flour mixture and mix well with your hands. Gather the dough into a ball; the dough will be quite rough. Wrap it in plastic and refrigerate for at least 6 to 7 hours, or overnight, or until firm enough to grate.
Using the large holes of a stand cheese grater, grate the dough onto a clean towel.
In a large pot, bring the broth to a boil. Add the passatelli and boil for about 3 minutes, or until the pasta floats to the surface. Serve immediately.
Note: Uncooked passatelli freezes very well. Spread the grated uncooked pasta out on a floured towel lined baking sheet and freeze until hard. Transfer to plastic bags. Do not defrost before cooking.
This recipe is featured on show 2210 – Special Pasta.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.
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