- 6 c. chicken or
beef broth
- ¾ c. bread crumbs
- ¾ c. grated Parmesan
cheese
- 2 tbsps. flour or
more
- grated zest of half
a lemon
- ¼ to ½ tsp. freshly
grated nutmeg
- ½ tsp. salt
- 2 eggs, beaten
In a medium-sized bowl,
mix bread crumbs, cheese, flour, zest of lemon, nutmeg
and salt.
Add beaten eggs and
blend well. Mixture should be firm, but not sticky.
Extra flour, cheese or bread crumbs may be added so
mixture is not sticky.
Use a food grinder
or mill fitted with circles. Grind out dough breaking
off pieces the length you desire. (If not cooking
immediately, place pasatini on dry towel and set in
a dry place, uncovered).
Bring broth to a gentle
boil in large saucepan. Add pasatini to broth. When
little strands float to the top, remove pan from heat
and let stand for a minute or two before serving.
Garnish with parsley
and pass extra cheese, if desired.
Serves 6
