Chicken Broth with Breadcrumb Pasta — Brodo di Pollo con Passatelli
An Emilian comfort soup of clear chicken broth served with passatelli — short pasta-strings made from breadcrumbs, Parmigiano, and egg pressed through a perforated disc and poached briefly in the broth, scented with nutmeg and lemon zest.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 120g breadcrumbs, 120g Parmigiano, 2 eggs, 2 tbsp flour, pinch nutmeg, lemon zest, 1/4 tsp salt, and pepper in a bowl. Mix and knead 4 minutes until stiff and dense. Adjust texture with breadcrumbs or water if needed. Wrap and rest 10 minutes at room temperature.
Simmer
Bring 1200ml chicken broth to a bare simmer in a wide saucepan over medium heat. Taste and add up to 1/4 tsp salt if needed. Add 200g shredded cooked chicken and warm through, about 2 minutes.
Build
While broth simmers, set up a passatelli iron or potato ricer over a floured board. Press rested dough through in small batches; 4cm strands will emerge. Cut and let fall onto the board, working in batches until all dough is pressed.
Finish
Gently lift passatelli with a slotted spoon and drop into simmering broth. Cook until they rise, about 90 seconds, then cook 30 seconds more. Do not overcook or they will break apart.
Plate
Ladle broth, chicken, and passatelli into two warm wide bowls. Top each with 10g grated Parmigiano, 1 tbsp chopped parsley, and a pinch of nutmeg. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.