Pronto pasta PERFETTO

Italian food is known for its simplicity and these tasty dishes all use basic ingredients

- GEORGIA SPARKS

PASSATELLI IN BRODO

Originating in Emilia-Romagna, this type of pasta consists of leftover stale bread, which is made into breadcrumbs enriched with egg and grated Parmesan. 

PER SERVING 

264 cals, 11g fat, 6g sat fat, 20g carbs

1 Combine all the ingredients (except the flour for dusting and the chicken stock), including a little salt, in a bowl and mix well until you obtain a dough-like consistency. Form into a ball, wrap in cling film and leave to rest at room temperature for at least 1 hr.

2 Remove the cling film, then take about a quarter of the dough and press it through a potato ricer with large holes, cutting it off with a small sharp knife when it is about 5-6cm in length. You may get varying lengths and that’s fine. Place them on a lightly floured board, taking care not to break them. Repeat with the rest of the dough, a quarter at a time.

3 In the meantime, bring the chicken stock to the boil in a large pan, then drop in all the passatelli and cook until they rise up to the surface. Remove from the heat and divide the mixture between 4 individual bowls. Serve with a little black pepper and a sprinkling of grated Parmesan.