Passatelli In Brodo, Typical First Course From Romagna

Name: Passatelli In Brodo, Typical First Course From Romagna
Ingredients: 5 5/16 ounces breadcrumbs; 5 5/16 ounces grated Parmesan; 3 eggs; 1/2 lemon zest; grated nutmeg; 11/16 gallon cold water; 1 onion peeled; 2 carrots trimmed; 1 celery stick; 1/2 hen / chicken with skin; 17 ounces meat beef; 1 handful cooking salt

12 ingredients

6 steps

Ingredients

5 5/16 ounces breadcrumbs
5 5/16 ounces grated Parmesan
3 eggs
1/2 lemon zest
grated nutmeg
11/16 gallon cold water
1 onion peeled
2 carrots trimmed
1 celery stick
1/2 hen / chicken with skin
17 ounces meat beef
1 handful cooking salt

Directions

1

Mix all the ingredients untill you have a ball of dough, cover it with cling film and keep in fridge.
2

Make the broth in advance, put all the ingredients in a pan with water, bring to boil and let simmer for 3-4 hours covered.
3

If needed remove the foam on top with a skimmer.
4

When broth is ready filter it with a strainer, put it into the pan you'll use to cook passatelli.
5

Bring broth to boil, put dough into the potato ricer, squeeze the dough over the pan cutting when passatelli are long enough.
6

Go on untill you finish the dough, cook for a couple of minutes then serve.