Allison
04-17-2007, 05:40 PM
This is a yummy soup we make at the holidays. My husband's family calls it Pasate'. It's basically a cheese and breadcrumb noodle cooked in chicken stock, and I think it's typically seasoned with nutmeg and black pepper, but we add a little extra spice than is usual. We like a strong, peppery taste. :)
6 eggs (start with 5)
2.5 cups Plain Bread Crumbs
1.5 cups Grated Parmigiano Reggiano
Juice from 1/2 lemon
1 Heaping Tbl. Black Pepper
1/4 heaping t. nutmeg
1/4 t. ground cloves
1/4 t. Cinnamon
(You can use any comination of nutmeg, cloves, cinnamon, or allspice that you like, or more or less pepper, to taste)
1. Mix everything in a bowl, only adding the 6th egg if the mixture is too crumbly.
2. Push the dough through a meat grinder or pasta maker to make noodles 6 inches long.
3. Lay noodles on wax paper and put into freezer overnight.
We make our own chicken stock the day before with chicken, carrots, celery, onion, and herbs. If you make your own broth, be sure to remove all the stuff, strain, and skim the fat. Add back some of the chicken in bite-sized pieces, and carrots or whatever else you'd like in the soup. When you're ready to serve, reheat the broth, then add the noodles and cook 20 or so minutes. Yum! And of course, it's always better the next day, so if you want to cook the noodles in the broth the day before serving, all the better!
6 eggs (start with 5)
2.5 cups Plain Bread Crumbs
1.5 cups Grated Parmigiano Reggiano
Juice from 1/2 lemon
1 Heaping Tbl. Black Pepper
1/4 heaping t. nutmeg
1/4 t. ground cloves
1/4 t. Cinnamon
(You can use any comination of nutmeg, cloves, cinnamon, or allspice that you like, or more or less pepper, to taste)
1. Mix everything in a bowl, only adding the 6th egg if the mixture is too crumbly.
2. Push the dough through a meat grinder or pasta maker to make noodles 6 inches long.
3. Lay noodles on wax paper and put into freezer overnight.
We make our own chicken stock the day before with chicken, carrots, celery, onion, and herbs. If you make your own broth, be sure to remove all the stuff, strain, and skim the fat. Add back some of the chicken in bite-sized pieces, and carrots or whatever else you'd like in the soup. When you're ready to serve, reheat the broth, then add the noodles and cook 20 or so minutes. Yum! And of course, it's always better the next day, so if you want to cook the noodles in the broth the day before serving, all the better!