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For
3
M
I
50
g
White bread, finely grated
60
g
Parmigiano Reggiano, finely grated
1
Egg
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He likes them very flavorful, so don't be shy with the Parmigiano and nutmeg. Preparing the dough in advance and letting it rest in the fridge is key to keeping the passatelli intact when cooked.
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Cook
2m
Ingredients
Method
Turn cooking mode on
Step 1
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Cook along with all of our recipes
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For
3
M
I
50
g
White bread, finely grated
60
g
Parmigiano Reggiano, finely grated
1
Egg
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
He likes them very flavorful, so don't be shy with the Parmigiano and nutmeg. Preparing the dough in advance and letting it rest in the fridge is key to keeping the passatelli intact when cooked.
Only visible to you
Made it?
Cancel
