Prep time: 20 minutes
Total time: 2 ½ hours
for the stock:
1 rotisserie chicken (picked through or what you have leftover)
8 carrots, peeled and roughly chopped
8 ribs celery, roughly chopped
3 Parmigiano rinds
2 yellow onions, peeled and halved
1 head of garlic, halved
1 shallot (leftover or the one sitting in the back of the fridge)
1 bunch parsley (older parts removed)
1 bunch scallions (older parts removed)
leftover sage, rosemary, or thyme stems
for the passatelli:
1 cup|116 grams fine bread crumbs
½ cup|35 grams finely grated Parmigiano Reggiano cheese
¼ cup|33 grams 00 flour (all-purpose can be used as well)
2 teaspoons kosher salt
½ teaspoon freshly grated nutmeg
3 large eggs
- Make the stock: In a large stock pot over high heat, add all of the ingredients along with 20 cups of water. Bring to a simmer and lower the heat so the stock is slightly simmering (I like to have the stock on really low and simmer all day). Cook until reduced by half, about 2 hours, then strain, discarding the solids. It should make around 10 cups. Keep warm in a large saucepan on a low simmer while you prepare the passatelli.
- Make the passatelli: In a large bowl, add all ingredients for the passatelli and mix well. then put on a cutting board and knead (adding more flour if necessary) until a well combined dough is formed. Divide the dough into quarters and keep covered.
- Press the passatelli (about ¼ recipe at a time) through a potato ricer and into the simmering stock (you’ll need to use a knife to cut it as it passes through at about 1 ½ to 2-inches long). The pasta will cook, then float to the top, 3 to 4 minutes. Serve the hot stock with passatelli and even more Parmigiano, davvero molto molto buono!
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