Preparation: 40 minutes
Resting: 30 minutes
Cooking: 3-4 minutes
Servings: 4
INGREDIENTS:
- 6 1/3 cups (1.5 l) beef stock or lower-salt canned beef broth
- 1 2/3 cups (100 g) dried breadcrumbs
- 2 large eggs
- 6 1/2 tbsp. (50 g) all-purpose flour
- 3/4 cup plus 1 tbsp. (80 g) Parmigiano-Reggiano cheese, grated
- 2 tbsp. (30 g) unsalted butter (optional)
- 2/3 cup (40 g) fresh breadcrumbs
- salt and pepper, nutmeg, as needed
- grated zest of 1/2 lemon (optional)
INSTRUCTIONS:
- Combine all the ingredients except for the stock and mix until a soft dough forms.
- Season with salt, pepper, and ground nutmeg. Wrap the dough in plastic and refrigerate for 30 minutes.
- In a saucepan, bring the stock to a boil. When it boils, pass the dough through a ricer with large holes (or a passatelli iron). Use a knife to cut the dough as it reaches a length of 1-1 1/2 inches (3-4 cm) and let the piecesfall directly into the boiling broth. Continue until all the dough has been used.
- Turn the heat down to low and let the passatelli simmer for 3-4 minutes. Transfer to individual soup bowls along with the hot broth.
