Massimo’s Breadcrumbs Noodle Recipe
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Massimo’s Breadcrumbs Noodle Recipe
Massimo’s Breadcrumbs Noodle Recipe

1m read

Massimo’s Breadcrumbs Noodle Recipe

 

A traditional recipe from the Emilia-Romagna region of Italy. With this recipe, you can easily transform food scraps what otherwise would have been thrown away into delicious and nourishing meals. It’s also a Food for Soul recipe.

MassimoÔÇÖs Breadcrumbs Noodle Recipe_375x600
MassimoÔÇÖs Breadcrumbs Noodle Recipe_1920x600

TYPE

CHEFS SPECIAL

LEVEL

EASY

TOTAL TIME

Ingredients

  • 1 litre chicken broth or vegetable broth made with scraps
  • 150 gr breadcrumbs from day-old bread
  • 100 gr grated Parmigiano Reggiano
  • 3 eggs
  • Pinch of nutmeg
  • Pinch of grated lemon zest

Method

  1. Make the broth:
    Roast all vegetable scraps (such as potato, carrot and Jerusalem artichoke peels) in the oven. Then place them in a large pot and add 1 litre of cold water. Simmer for at least 90 minutes.
  2. Make the dough:
    Mix the breadcrumbs with grated Parmigiano Reggiano. Add a pinch of nutmeg and lemon zest. Beat the eggs and add them to dry ingredients, then mix with your hands. Bring the broth to a boil.
  3. Cook the Passatelli:
    Press the dough through a potato masher and cut the long Passatelli into smaller pieces 5-6 cm in length. Toss them into the broth. Cook for one minute and serve immediately.

Dijeli

Beko

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