Claudia’s Passatelli

Claudia learned this recipe from her mother-in-law, and she has always used the tool her mother used to prepare them. This tool has fairly large holes, which Claudia prefers over the modern ones. This tool is over 100 years old, and she is very fond of it. It’s not important to use more Parmesan cheese than breadcrumbs. She really likes her passatelli firm and compact. 

Ingredients

Method

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Step 1

To make the stock, add about 4 liters of cold water to a big pan.

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For

3

M

I

For the dough

3

Egg

150

g

Breadcrumbs, from “pane comune”, which is a no fat bread

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Notes

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