This is a fresh pasta made from stale bread, Parmesan cheese, eggs, nutmeg and lemon zest, which is squeezed through a special kitchen tool to create rough, irregular strings.
This is a first course of medieval origins whose origins are to be found in Emilia Romagna, the cradle of good food and handmade preparations.

Price:

From 7 to 11 € per person (minimum order box x2)

Contents of the box

  • breadcrumbs
  • parmigiano reggiano cheese
  • eggs
  • organic lemon peel
  • nutmeg powder
  • meat broth
  • passatelli crusher (kitchen tool)

(all products in the pack are ready to be cooked according to instructions)

 

Preparation:

Melt the butter in a saucepan.
In a bowl, add the breadcrumbs, Parmesan cheese, nutmeg powder and lemon zest and mix with a spoon.
Add the whole eggs and melted butter and start kneading energetically by hand until all the ingredients are well blended, form a ball and seal it with plastic wrap, let it rest for about half an hour.
Heat the stock and bring to the boil.
Insert the pasta into the pasta tool and start turning the crank, extruding the passatelli directly into the boiling broth. When you reach a length of about 4 cm, cut the passatelli with a knife and continue extruding. (watch the video)
Continue cooking in the broth until the passatelli rise to the surface and then again for 2 to 3 minutes.
Serve warm.

 

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