Passatelli in Brodo

Ingredients

Equipment Needed

• •Passatelli iron or potato ricer with large holes
• •Large pot for the broth (at least 6 quarts)
• •Large mixing bowl
• •Plastic wrap

Instructions

1. 1

   Combine the dry ingredients

   In a large bowl, combine the breadcrumbs and grated Parmigiano-Reggiano. The ratio must be equal by weight. This is not negotiable. Add the nutmeg and lemon zest and mix thoroughly with your hands until the dry ingredients are evenly distributed.

2. 2

   Form the dough

   Beat the eggs lightly in a small bowl, then pour them into the center of the dry ingredients. Work the mixture together with your hands, pressing and kneading until you have a cohesive dough. It should be firm but pliable, neither crumbly nor sticky. If too dry, add half a beaten egg. If too wet, add more breadcrumbs, a tablespoon at a time.

   The dough should feel like firm modeling clay. When you press your thumb into it, it should hold the impression without cracking at the edges. This texture is essential for proper extrusion.
3. 3

   Rest the dough

   Wrap the dough tightly in plastic film and let it rest at room temperature for 30 minutes. This allows the breadcrumbs to absorb moisture from the eggs evenly. The dough will become easier to press.

4. 4

   Prepare your broth

   While the dough rests, bring your broth to a gentle simmer in a large pot. The broth must be homemade. Passatelli absorb the flavor of whatever liquid they cook in, and bouillon cubes will announce themselves in every bite. Taste the broth and adjust the salt now.

   Traditional Romagnol broth uses capon, which produces a rich, golden liquid with remarkable depth. A mixture of beef and chicken makes an acceptable substitute. What you cannot substitute is care.
5. 5

   Press the passatelli

   Fill your passatelli iron or potato ricer with a portion of dough. Hold it directly over the simmering broth and press firmly. The dough will extrude in thick strands. When they reach about two inches in length, cut them off with a knife or let them break naturally and fall into the broth. Work in batches, filling the iron as needed.

   If using a potato ricer, choose one with the largest holes. The strands should be thick and substantial, roughly the diameter of a pencil. Too thin and they dissolve; too thick and they remain raw in the center.
6. 6

   Cook briefly

   The passatelli cook quickly. Within one to two minutes after all the strands have been pressed into the broth, they will float to the surface. Let them simmer for one minute more. They are done when they have swelled slightly and feel tender but not mushy when pressed with a spoon. Do not overcook them. Mushy passatelli are a disappointment.

7. 7

   Serve immediately

   Ladle the passatelli and broth into warm soup bowls immediately. They wait for no one. As they sit, they absorb broth and lose their texture. Pass additional grated Parmigiano-Reggiano at the table for those who want it, though the passatelli themselves contain so much cheese that restraint is advisable.

Chef Tips

• •The quality of your breadcrumbs matters enormously. Make them yourself from good white bread, dried in a low oven and ground fine. Commercial breadcrumbs often contain additives that affect the texture.
• •A traditional passatelli iron resembles a potato ricer with large holes and produces the authentic shape. If you cannot find one, a potato ricer works adequately. A food mill with a coarse disc is another option. What you cannot use is a cookie press or anything that produces thin strands.
• •In Romagna, we sometimes serve passatelli asciutti, dressed with butter and sage or a light meat sauce instead of in brodo. This is delicious but requires firmer passatelli that can withstand tossing. Reduce the eggs slightly if attempting this variation.
• •The broth becomes cloudy from the cheese and breadcrumbs. This is correct. You are not making consommé. You are making a hearty soup where the cooking liquid and the pasta become one thing.

Advance Preparation

• •The dough can be made up to 24 hours ahead and refrigerated, tightly wrapped. Bring to room temperature before pressing.
• •The broth should be made well in advance. Good broth takes hours. Make it the day before or freeze portions specifically for dishes like this.
• •Passatelli cannot be made ahead once cooked. They must go from the iron to the broth to the bowl to the table without pause.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)