Ingredients:
(serves 4) W F B Gf*
- 2 quarts of chicken stock (see separate recipe)
- 2 large eggs
- 1 cup of freshly grated Parmesan cheese
- ¾ cup of bread crumbs**
- 1 Tbsp. of chopped parsley
- 1 pinch of freshly grated nutmeg
- 2 Tbsp. of semolina flour (optional in the gluten-free version)
- 1 tsp. grated lemon rind
- salt
Beat the eggs in a bowl, mix in the bread crumbs, the Parmesan, the parsley, the nutmeg, the melted butter, the lemon rind, and a pinch of salt. Bring the chicken broth (see recipe) to a boil. Put the passatelli mix into a potato ricer and press until you get ½ inch long passatelli, then cut them with a knife and repeat until you run out of dough. They are cooked as soon as they come to the surface of the broth. Serve hot with broth.
* Recipe by Sandra Tonini Signore
** Make this recipe gluten-free by replacing the bread crumbs with with corn flakes crumbs.