-
1
Make the Dough
15 Mins • Mixing & Resting
Room temperature, about 20°C (68°F)
Put the 200 g breadcrumbs and 150 g grated Parmesan in a bowl with the 1 g nutmeg and the 5 g lemon zest. Add the 150 g beaten eggs and stir, then knead with your hands for 2–3 minutes until it comes together into a firm, smooth ball. If it feels dry and crumbly, add a teaspoon of water; if it is sticky, add a spoon of breadcrumbs. Wrap it and rest for 10 minutes.
Test a walnut-sized piece first: press it through the ricer into a little simmering water. If it holds, the dough is right; if it falls apart, knead in a little more egg.
Done when: A firm ball that holds its shape when squeezed and does not stick to your hands.
-
2
Simmer the Broth
10 Mins • Heating the Broth
Gentle simmer, about 95°C (203°F)
Bring the 1500 ml chicken broth to a gentle simmer in a wide pot — small bubbles breaking the surface, not a rolling boil. Taste and season lightly; remember the Parmesan in the pasta adds salt. Keep the broth at this gentle simmer for the whole pressing step.
A rolling boil breaks the strands. If the broth starts boiling hard, turn the heat down before you press anything in.
Done when: Steady gentle simmer, about 95°C (203°F), with small bubbles.
-
3
Press the Passatelli into the Broth
10 Mins • Pressing
Simmering broth, about 95°C (203°F)
Pack a handful of dough into a potato ricer fitted with the large-hole disc (or a passatelli press). Hold it over the simmering broth and squeeze, letting the strands fall in; when they are about 4 cm (1 1/2 inches) long, cut them off with a knife. Work in batches, pressing a handful at a time, and stir the broth gently once between batches so the strands do not clump.
Do not overfill the ricer — a loose handful presses easily, a packed one needs force and makes uneven strands.
Done when: Short golden strands, about 4 cm long, floating in the broth.
-
4
Cook Until They Float
5 Mins • Cooking
Simmering broth, about 95°C (203°F)
Cook the passatelli in the simmering broth for 3–4 minutes, stirring once or twice. They are done when they float to the surface, swell slightly and turn a lighter shade of yellow. Taste one: it should be tender all the way through with a gentle bite, not doughy in the middle. Turn off the heat and let the pot stand for 1 minute.
Do not overcook them — past 5 minutes they soften too much and start to break apart.
Done when: Strands float, look plump and pale yellow, and taste tender, not doughy.
-
5
Serve with Parmesan
2 Mins • Serving
Hot, about 75°C (167°F)
Ladle the passatelli and plenty of broth into warm deep bowls and shower each with grated Parmesan. Serve at once while the strands are hot and tender.
Warm the bowls with hot water first — cold bowls cool a soup like this in a minute.
Done when: Steaming bowls, strands tender and broth clear and hot.
auto_awesome Finishing Touches & Plating
Serve the passatelli in deep bowls with plenty of hot broth and an extra snowfall of Parmesan on top. Eat at once — the strands are at their best in the first few minutes.
San Marino
50m
France
Vietnam