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large eggs, plus 2 large egg yolks
tablespoons extra-virgin olive oil, divided, plus more to serve
ounces Parmesan cheese without rind, cut into rough 1-inch chunks, plus shaved Parmesan to serve
cups (6½ ounces) panko breadcrumbs
teaspoon grated nutmeg, plus more to serve
Kosher salt and ground black pepper
quarts low-sodium chicken broth or homemade chicken broth (see note)
Heads up, you missed a TK :) "We came up with a simple Instant Pot version (p. TK)"
Hi Manal -
Thanks for the heads up! Our digital team is taking care of this as we speak.
The Milk Street Team
Guessing a spaetzle maker would work as well. I had this at a beautiful Inn (Al Ciocco) in Emilia-Romagna when I was a bit under the weather. The chef Gabriella Costi made them from leftover dinner rolls.
I made this last month. It's in the pantheon. I would love to try this with matzoh meal for the coming holiday. Or matzohs processed into panko-like crumbs. Any suggestions or should I head out into this Sinai on my own? (I realize that real parmesan is probably not kosher, but do I sound like a I care about that?)
Pure comfort & bliss...I can’t recommend this more highly. Kinda like matzoh ball soup but with an Italian twist.
I am happily waiting for the passatelli to cool. My first batch didn't turn out as firm and puffy as the rest of the batches. The broth wasn't simmering enough. Instead of simmer, I'd say the broth is closer to a low boil. I'm adding some chicken to it since it's for lunch. Also tossing in a few peas and carrots just for giggles. I've tasted the passatelli. The consistency is like spaetzle. It almost looks like polenta in color. I used some parmsan reggiano and grana padano cheese. I thought it would taste too strong, but it does not. It's very good. It's a nice change from plain old pasta or rice in a soup.