Recipe

Pasatini Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 12 months ago This is a recipe passed down from my grandmother to my father and then to me. The most important thing is that you get a large soup pot, place a chicken & water in it and allow the stock to get rich by simmering. The dog got the meat ! The pasatini ... More Prep:150m Servings:12	Lacrenshaw
	breadcrumbs parmesan eggs lemon soup timeconsuming laborintensive worththetime daddish

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Ingredients

1 cup +- bread crumbs, preferably homemade, definitely UN seasoned

3 large eggs

3/4 cup Parmesan cheese, grated

Salt and pepper to taste

Juice and zest of 1 lemon

Directions

**Keep in mind that this is a recipe for just the bread noodles. For stock, put a chicken in a pot and simmer it forever and then a little longer.

Combine all ingredients well.

The "dough" will be heavy.

Shape the dough into 3 or 4 logs.

Let logs sit for about 2 hours.

Cut logs into 2 to 3" pieces.

Put pieces through a meat grinder (noodles will look like worms!).

Cut the noodles when they reach about 1 1/2 to 2" long.

Separate the noodles to dry on a clean, dry surface.

Allow to dry for about 90 minutes OR until noodles are very dry..

**Bring your rich stock to a simmer, add the pasatini and allow to cook for at least 30 minutes.

**My job was always separating the noodles for drying. It was a chance for the "kid" to spend some "alone" time with her dad.

**When my arthritis got too bad to do this by hand, I tried combining the ingredients in the food processor. It does work!

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Comments

juels 12 months ago said:
Wow, this looks so cool! Too bad I don't have a meat grinder, I'd me making this tonight! Maybe I can just chop them, or squeeze through a pastry bag.

lacrenshaw 12 months ago said:
Oh, julia! It is such a good soup. My dad put so much love into everything he cooked but this? this was so very special to him. I was wondering what Ed would think of it the first time he tried it and it was love at first bite! I was so happy. We really don't make this all that often but when we do I try to pack a lot of love into it just like my dad. We always try to do a batch for Christmas. There are only the two of us so that makes a somewhat smaller batch just fine. I have been thinking of an alternative to the meat grinder. If you have a pasta machine that might work if you could get a large enough diameter noodle out of it. It would be too hard on your hands to do them manually, I think. Plus it would take forever to make enough noodles for a bowl of soup. I'll keep thinking about this problem and see if I can't come up with some alternative. Oh! Ed says we used to dry the pasatini for at least an 1 1/2 hours. I'll need to change that. Thanks for your five, julia.
Lorraine

lori4flavor 10 months, 2 weeks ago said:
This sounds great, especially the combination of the lemon and parmesan! I think I will need to see if I can find a meat grinder. The only alternatives to the meat grinder that I can think of, other than a pasta maker, is that of a spaetzle maker or a potato ricer, but they may make the noodles too short/fine. Thank you for sharing this marvelous passed down recipe! ^5

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