Pasatelli recipe?!


Question: Hi
I'm looking for a good recipe for pasatelli. The only one I can seem to find online is the molto mario one, and I don't want to use that. I think it uses way too much butter. I had one once that used lemon zest in the pasta, but I've lost it. Also, I'd like one that people have tried and liked...
Any help would be great...thanks!


Answers: Hi
I'm looking for a good recipe for pasatelli. The only one I can seem to find online is the molto mario one, and I don't want to use that. I think it uses way too much butter. I had one once that used lemon zest in the pasta, but I've lost it. Also, I'd like one that people have tried and liked...
Any help would be great...thanks!

1-1/4 cups breadcrumbs
1 cup parmesan cheese, plus extra for serving
2 Tbs butter, melted
Pinch of fresh ground nutmeg
3 eggs, lightly beaten
4 cups meat stock (or broth)
salt

Combine the bread crumbs, Parmesan, melted butter, nutmeg, eggs, and a large pinch of slat int he a bowl. The mixture should be fairly firm; if it is too soft add more bread crumbs. Bring the stock to a boil in a pot. Hold a potato masher with fairly large holes and press the bread crumbs mixture through it to form short worm-shaped dumplings. Serve with grated Parmesan.

3 cup Fresh bread crumbs
2 cup Parmigiano-Reggiano,grated, plus 1/2 C
3 x Eggs
6 tbl Unsalted butter, melted
1/2 tsp Grated nutmeg
1/2 gal Chicken stock, boiling

Method :
In a mixing bowl, stir together bread crumbs, 2 cups cheese, eggs, butter and nutmeg until a ball is formed. Feed ball into meat grinder set over boiling chicken stock and grind noodles into broth. They will set as they hit the stock. When all the noodles are in broth, lower heat to simmer and cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese.
Yield: 4 servings

PASATELLI

Ingredients

3 cups Romano cheese
3 cups bread crumbs
7-8 eggs
The rind of one lemon, ground fine
3-4 cups chicken broth

Method

Mix the cheese, bread crumbs, eggs, and lemon rind together in a bowl until it's the consistency of paste.
Roll some into a ball and add to a grinder.
Catch the extrusions on a plate. Repeat until the batter is gone.
Bring the broth to a boil and turn down to a simmer.
Slowly add the pasatelli to the broth. Make sure you don't end up with a bunch of pasty lumps.
Cook for five to ten minutes.
Serve with fresh hot bread.





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