Soup with passatelli
Instructions
It is necessary to remark that grated bread should be white and compact grain (hard bread) with exclusion, then, Tuscan bread, French, etc.
Beat the eggs in a bowl, season with salt and season with a fair amount of nutmeg.
Carefully mix the breadcrumbs and cheese, add eggs and mix.
If desired, add a knob of butter.
The dough should be very consistent: if not, add some breadcrumbs.
Using a potato masher to large holes, better if you use the ' iron ', crush the dough so you get kind of a big spaghetti long about 6-7 inches.
Bring to a boil the broth and dip the passatelli making them descend gradually from the canvas.
Just the passatelli rise afloat, extinguish the fire; wait a few minutes to pot covered, then serve.
Ingredients and dosing for 6 persons
- 160 g of breadcrumbs end
- 130 g of grated parmesan cheese
- 3 whole eggs
- 200 cl of meat broth
- 1 teaspoon of climbs
- Nutmeg
- 1 walnut butter (optional)