Passatelli in broth
Instructions
Beat the eggs in a bowl, then add 90 g of grated Parmesan, bread and add salt.
Mix the whole thing; the dough will be a little harder than mashed potatoes.
Do heat the broth in a large saucepan.
With the appropriate tool for passatelli obtained by pressing the dough, lots of noodles, which can cut it as making them fall into the boiling broth.
As soon as the dough is on the surface, pour the soup into the tureen, sprinkle with a little chopped parsley and serve immediately with the remaining Parmesan.
Ingredients and dosing for 4 persons
- 120 g of grated parmesan cheese
- 120 g of breadcrumbs made from panini raffermi
- 3 eggs
- 120 cl of meat broth
- 2 stems of parsley
- Salt