Bread Pasta for Soup

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Bread Pasta for Soup
cookbook: Lidia's Italy in America
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serves: Serves 8

Stale bread has never tasted so good, or been presented with such finesse, as in this dish – a delicious transformation, another fabulous way to use up yesterday’s bread. Shaped into passatelli and combined with a good chicken stock, leftovers are transformed into an Italian classic.


2 quarts chicken stock (see chicken stock recipe)
1 cup fine dry bread crumbs
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving
½ teaspoon kosher salt
¼ teaspoon Finely grated zest of 1 lemon
2 large eggs


Bring the chicken stock to a simmer in a soup pot.

Put the bread crumbs, cheese, salt, and nutmeg in an electric mixer fitted with the paddle attachment. Mix on low speed to combine the dry ingredients, and then add the lemon zest. Increase the speed to medium, and add the eggs one at a time, continuing to mix until everything comes together to form a thick dough.

To make the passatelli, switch to the meat-grinder mixer attachment with the larges-holed die (or set up a countertop meat grinder). Push the dough through the grinder, cutting with a knife into 2-to-3 inch strands as they come out the other end of the grinder. Lay strands on a baking sheet lined with parchment, and continue until all of the dough is used.

Once all the dough is used, drop the passatelli into the simmering stock, and stir. Simmer until the strands are cooked through, about 1 to 2 minutes. Ladle out bowls of passatelli and broth, passing more grated cheese for serving.

This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.

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