Italian Pasta Soup with Parsley and Parmesan
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
12
- Ingredients
- 3 cups breadcrumbs
- 1 ½ cups all-purpose flour
- 1 tsp ground Nutmeg
- 1 ½ cups grated pecorino romano
- 6 eggs
- freshly ground Black pepper (to taste)
- salt (to taste)
- 16 cups Chicken broth (homemade is best)
- 1 cup shaved Parmesan
- ½ cup finely minced parsley (italian)
Product recommendation
Left over soup should be stored in an airtight container in the refrigerator.
Preparation steps
1.
Line a large baking sheet with parchment paper.
2.
In a large bowl, combine breadcrumbs, flour, nutmeg and cheese. Beat eggs until frothy and add to the center of the breadcrumb mixture; mix well. Season to taste with salt and a generous amount of pepper. Knead pasta into a smooth ball and divide into 4 portions; press through a food grinder (with blade removed) or a potato ricer, to form short strips. Dry pasta strips on the prepared baking sheet for about 2 hours or overnight.
3.
In a large pot, bring the chicken broth to a simmer and season to taste with salt and pepper. Drop the dried passatelli pasta into the simmering broth. Simmer until the passatelli is tender and floats to the top, about 3 to 5 minutes.
4.
Ladle the soup into individual serving bowls. Top with Parmesan cheese and minced Italian parsley. Serve hot.
