Grated parmesan cheese 24 months q.b.
salt (a little salt to the eggs)
a good beef stock
Needed: masher with large holes.
How to make the Passatelli:
In an open container eggs, add salt and flavored with nutmeg.
Start slowly incorporate the eggs, mixing with one hand, a tablespoon of bread crumbs and Parmesan continuing to add a so equal parts these ingredients until the dough comes off the hand and form a ball of fairly soft consistency.
I repeat: the dough, continuing to work with a hand off from the skin and leaves hands “clean”, is a sign that the dough is ready to be brought to the masher.
Port in a pan to boil the broth and little by little I spend the dough by cutting masher to a length of 3 or 4 cm.
Few minutes, 2 or 3 when the stock resumed the boil, and serve in dishes with other accompanying parmesan.
A first really good, fast and simple, but great success and give their best requires a great broth.
Prepare passatelli is rather simple, small steps are needed, however.
One of the problems which can occur are the doses: there is too much difference between an egg and another to give the right amount of bread crumbs and cheese to reach the right consistency of dough.
Secondly, to make the difference between a successful and a less passatelli is the breadcrumbs.
The breadcrumbs should absolutely be prepared with ordinary bread stale: the breadcrumbs that you buy, for its greater storage, is somehow toasted bread and not have the same absorption of one commonly prepared at home.
The marriage between passatelli and boiled meat comes from the need to prepare for a great soup passatelli.
Regional recipe from Emilia-Romagna