Passatelli

Name: Passatelli
Yield: makes 4 servings
Ingredients: 1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); 1/3 cup fresh bread crumbs, preferably homemade (page 580); 3/4 cup freshly grated Parmesan cheese, plus more to taste; 1/8 teaspoon freshly grated nutmeg; 1/4 cup minced fresh parsley leaves; 2 eggs

December 14, 2011

This is one of those soups that contain so few ingredients that it’s really best to use good stock as opposed to canned broth. (On the other hand, the broth should not be too strong, or it will overwhelm the delicate, fresh pasta.) If you already have fresh pasta dough prepared for another dish, you can substitute it for the passatelli, but this stuff is worth making for its own sake—and easy.

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