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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Read more . The dog got the meat ! The pasatini are cooked right in the broth. They swell to perfection with the glorious broth . A bowl of this soup is nirvana, at least for me! Really don't know servings... 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:
1. **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.
2. Combine all ingredients well.
3. The dough will be heavy.
4. Shape the dough into 3 or 4 logs.
5. Let logs sit for about 2 hours.
6. Cut logs into 2 to 3 pieces.
7. Put pieces through a meat grinder (noodles will look like worms!).
8. Cut the noodles when they reach about 1 1/2 to 2 long.
9. Separate the noodles to dry on a clean, dry surface.
10. Allow to dry for about 90 minutes OR until noodles are very dry..
11. **Bring your rich stock to a simmer, add the pasatini and allow to cook for at least 30 minutes.
12. **My job was always separating the noodles for drying. It was a chance for the kid to spend some alone time with her dad.
13. **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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