Passatelli

Passatelli are a type of soup noodle made by generations of our family.  It has become a tradition to serve them on Palm Sunday in homemade chicken soup, however they are also enjoyed throughout the year.

Line a very large baking sheet with wax paper and set aside.

• 3 c plain breadcrumbs
• 3 c freshly grated parmesan cheese
• 6 eggs zest of
• 1 lemon
• 1 T nutmeg
• 1 t salt

Place the all ingredients in a large bowl and mix with your hands into a dough and set aside for a couple of hours for the ingredients to blend. 

In an old fashioned cast iron grinder or an electric mixer with the grinder attachment with largest holes, process the dough.  A ricer with large holes can also be used.  Cut the “strings” at desired length.  Place the passatelli on the prepared baking sheet, cover with more wax paper and let dry for a couple of days.  They can be placed right into the soup following the step below, however we find they are firmer when dried.  Besides, that’s what Grammy did.

When ready to enjoy the passatelli, drop them into boiling broth.  When they rise to the top, the soup is ready to serve.