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Pasatelli

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Pasatelli is a comforting, rustic Italian soup hailing from the Marche region. Unlike traditional pasta, the "noodles" are made by extruding a dough of stale bread crumbs, eggs, butter, and nutmeg directly into simmering broth. The result is tender, pillowy dumplings that absorb the savory chicken stock. This dish is incredibly economical, often made to use up day-old bread and leftover cheese. It offers a warm, hearty texture and a rich, savory flavor profile that is perfect for chilly evenings. Serve it hot, garnished with extra Parmigiano-Reggiano for an authentic, home-style meal that feels both nostalgic and satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 861.0
Description
Pasatelli is a comforting, rustic Italian soup hailing from the Marche region. Unlike traditional pasta, the "noodles" are made by extruding a dough of stale bread crumbs, eggs, butter, and nutmeg directly into simmering broth. The result is tender, pillowy dumplings that absorb the savory chicken stock. This dish is incredibly economical, often made to use up day-old bread and leftover cheese. It offers a warm, hearty texture and a rich, savory flavor profile that is perfect for chilly evenings. Serve it hot, garnished with extra Parmigiano-Reggiano for an authentic, home-style meal that feels both nostalgic and satisfying.
Ingredients
  • 3 cup Fresh bread crumbs
  • 2 cup Grated Parmigiano-Reggiano
Directions
  1. 1
    In a large mixing bowl, combine 3 cups fresh bread crumbs, 2 cups grated Parmigiano-Reggiano, 3 eggs, 6 tablespoons melted unsalted butter, and 1/2 teaspoon grated nutmeg.
  2. 2
    Stir the mixture thoroughly until it forms a cohesive, stiff dough ball.
  3. 3
    Bring a large pot of chicken stock to a rolling boil.
  4. 4
    Feed the bread dough ball into a meat grinder fitted with a fine plate, grinding the dough directly into the boiling stock.
  5. 5
    Allow the dumplings to cook in the boiling stock until they rise to the surface and set.
  6. 6
    Once all dough is added, reduce the heat to a gentle simmer and cook for 5 to 6 minutes.
  7. 7
    Ladle the hot soup into deep bowls and serve immediately with additional grated Parmigiano-Reggiano on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 861.0kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 5.0g25%
Cholesterol 447.6mg150%
Sodium 1270.2mg53%
Total Carbohydrate 137.8g46%
Dietary Fiber 12.6g51%
Sugars 2.2g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, pasatelli, soup, dumplings, bread, cheese, eggs, comfort food, rustic, marche, homemade, traditional, hearty, winter, meat grinder, stock, parmesan, nutmeg, easy, frugal
Read it online: https://www.chefs-mate.com/recipe/pasatelli/