Passatelli in Marchigiana Broth
Passatelli in Brodo alla Marchigiana
Passatelli compact and fragrant, cooked directly in a hot turkey or chicken broth.
THE passatelli in broth in the Marche style are a warm and substantial preparation, suitable for a first course with a delicate but recognizable flavor. The consistency comes from the combination of eggs, Parmigiano Reggiano and breadcrumbs, while lemon zest and nutmeg add a balanced aromatic note without overpowering the flavor of the broth. The distinctive technique involves rolling the dough into small cylinders using a coarse-holed potato masher, dropping them directly into the boiling liquid. This way, the pasta takes shape and cooks quickly, maintaining a compact structure and a surface capable of retaining the broth. The recipe is listed as Marche, while the region given for this entry is Le Marche. Marche.
Instructions
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5 steps · natural Italian voice
Prepare the base
Beat the eggs in a bowl until smooth. Add the Parmigiano Reggiano, breadcrumbs, grated lemon zest, a pinch of salt, and nutmeg. Mix carefully, so that the dry ingredients gradually absorb the egg and the mixture acquires a uniform consistency.
Compact the dough
He works the mixture Even with your hands, knead until you obtain a firm, smooth dough. Make sure there are no dry areas or lumps of breadcrumbs: the dough must hold its shape without becoming crumbly, a necessary condition for forming passatelli regular during squeezing.
Bring to a boil
Pour the turkey or chicken broth, or broth prepared with two stock cubes, into a pot and bring to a boil. Taste and season with salt to taste only if necessary, then keep a lively and continuous boil: the liquid must be ready to welcome the passatelli without interrupting the cooking too much.
Form i passatelli
Insert the dough into a potato ricer with large holes. Mash it directly over the boiling broth and use a knife to separate the cylinders that form, keeping them of a regular length. Proceed gradually, so that the passatelli they enter the liquid separately and cook evenly.
Complete cooking
Repeat the squeezing until the mixture is used up, then let it boil. passatelli for a few minutes. Check that they are firm and cooked, without leaving them in the broth for too long to prevent them from losing their consistency. Serve immediately, piping hot, with their broth.
Chef's Tips
The editorial staff recommends training passatelli mash them evenly with a potato masher with large holes and let them cook for only a few minutes in the boiling broth, so that they remain compact and do not fall apart.
Ingredients
- Ingredients for 4 people
- 2 eggs
- (0.71 oz) 20 g of Parmigiano Reggiano,
- (3.17 oz) 90 g breadcrumbs
- ÂĽ grated lemon zest
- 1 pinch of nutmeg (2.11 pt) 1 liter of turkey broth (or chicken or broth made with two stock cubes) salt
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- stewing henInternational markets
Stewing hen from Asian or Latin markets
Or: Whole chicken, with a shorter simmer
⚠️ Automatic ingredient-based detection. Always check product labels.
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