Passatelli from The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
To make passatelli you really need a passatelli press, a simple contraption like a garlic press, with 4mm holes. If you have a lever-arm potato ricer with suitably large holes you could use this —...
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Cooking tools:
- Food processor
- Passatelli press
- Stockpot
- Slotted spoon
- Mixing bowl
Ingredients
- 100 g proper breadcrumbs
- 100 g finely grated Parmesan or grana padano
- grated zest of ¼ lemon
- a good grating of nutmeg
- 3 large eggs
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