Passatelli in Brodo

🛒 Ingredients

• Stale breadcrumbs 30 g · 105 kcal
• Parmigiano Reggiano cheese, grated 20 g · 80 kcal
• Large egg 50 g · 70 kcal
• Freshly grated nutmeg 1 g · 0 kcal
• Clear chicken broth 300 g · 25 kcal

👨‍🍳 Instructions

1. In a bowl, combine the stale breadcrumbs, grated Parmigiano Reggiano cheese, and freshly grated nutmeg.
2. Add the large egg and mix well until a firm, compact dough forms; if too dry, add a teaspoon of broth or water.
3. Let the passatelli dough rest in the refrigerator for at least 30 minutes to firm up.
4. Bring the clear chicken broth to a gentle simmer in a large pot.
5. Using a potato ricer or a passatelli maker with large holes, press the dough directly into the simmering broth.
6. Cook the passatelli for only 2-3 minutes until they float to the surface, indicating they are done.
7. Serve immediately in warm bowls, garnished with extra grated Parmigiano Reggiano cheese if desired.