Cannelloni (Filled pasta tubes)
- Easy
- 140 min
- Kcal 875
Emilia Romagna is the cradle of good food and handmade meals, such as fresh egg pasta. Making it requires a "dance" with a precise rhythm and swaying, while the hands work the dough. We want to immerse you in another traditional dance of this region, a true specialty: passatelli (homemade pasta nuggets) in broth. Characteristic movements to follow also exist to make this particular type of pasta with eggs, breadcrumbs, and Parmesan cheese. When using the traditional tool to prepare passatelli, you will need to squish, pull, and use force with patience. Since not everyone has this tool at their disposal, we have chosen to use a potato masher with wide holes. it is a very simple and easily accessible method that will allow you to make textbook passatelli in broth, perfect for your Christmas menu or New Year's Eve dinner!
To prepare passatelli, start by putting a good meat broth over heat. While it's cooking, grate the lemon zest (being careful not grate the white part, which is bitter), and set it aside 1. Do the same with the eggs, beat them for a few moments in a bowl together with a pinch of salt and set aside 2. In a larger bowl, pour the breadcrumbs and grated Parmesan cheese 3.
Add the lemon zest 4, season with grated nutmeg 5 and pour in the eggs 6.
Mix the ingredients with the help of a spatula 7 or by hand if desired, and mix until the dough is elastic and compact 8. If it is too dry, add very little broth; if it is too soft, add some breadcrumbs. Wrap the dough with plastic wrap and let it rest at room temperature for at least 2 hours 9. This will make the mixture more compact and prevent the passatelli from coming apart while cooking.
Once the dough has finished resting, mash with a potato masher with wide holes 10 directly into the boiling broth 11.Use the blade of a knife to cut the passatelli to a length of approximately 1 1/2 inches (4 cm) 12.
Cook your passatelli 13. As soon as they rise to the surface, transfer them to a serving plate 14. Serve the passatelli in hot broth 15, garnish with grated Parmesan cheese and freshly ground black pepper if desired!