Casoncelli
Intermediate
Passatielli
My mother made a coarse type of soup pasta called passatelli that was grated on a cheese grater and then cooked in boiling chicken broth. The pasta had a distinct lemon flavor because of the grated lemon zest that was mixed into the dough. This is a very old recipe with many variations and names.
| Difficulty |
|---|
| Easy |
Ingredients
- 1/2 cup plus 2 tablespoons unbleached all-purpose flour
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 cup toasted fresh breadcrumbs
- 1 Grated zest of 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
Directions
- 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 was featured on Season 22 - Episode 2210.
Comments
Marcella Frighetto Rousseau
I watched this episode on TV and thought, “Now I can finally make my own pasta!” I have wanted to for a long time but didn’t have the gadgets needed. With Pasatelli, all I need is a cheese grater and I’ve got that! I will be posting this recipe on my blog, FOR YOUR GOOD HEALTH (and attributing the recipe to you)for my monthly New Food Friday Flash November 21, 2014. I have 400 followers who will love it!
E. W.
This is our recipe: 6 cup plain bread crumbs, 2 1/2 cup grated cheese, rind of 1 lemon, 2 T cinnamon, 1 1/2 T nutmeg, 8 eggs. Mix together breadcrumbs, cheese and lemon rind. Make a well in center and add cinnamon, nutmeg and black pepper to taste. Squeeze juice of half lemon, add slightly beaten 8 eggs. Mix well with hands and form into ball, dough should not be sticky, if sticky add more bread crumbs as needed. We would put this through grinder with medium holes and make them about 1″ long. Cook in good chicken broth.
Michele Hochstein
E.W.,
That was my family’s recipe too. I need to have the nutmeg and cinnamon!