Ingredients for 6 people
Chicken broth – 1.5 liter (6 cups)
Grated Parmigiano Reggiano DOP – 100g (½ cup)
Unseasoned bread crumbs – 75g (1/3 cup)
Squash puree – 100g (½ cup)
Cornstarch – 5g (1 tbsp)
Eggs – 2 units
Ground nutmeg – 2 pinches
Start by mixing the Parmigiano Reggiano DOP, breadcrumbs, squash purée, nutmeg, cornstarch and eggs in a food processor.
Let the mixture rest for 30 minutes.
Heat the broth.
Mash the mixture using a potato masher and combine it with the passatelli into the broth. Cook for 2 minutes and drain.
Put the cooked passatelli in a deep plate and serve with broth.