Original name: Passatelli asciutti ai funghi
Ingredients for the dough:
250 gr bread crumbs (pangrattato)
250 gr parmesan cheese, grated
125 gr flour
½ teaspoon nutmeg
½ lemon’s peel, grated
2 teaspoons of butter
Ingredients for the sauce:
1 kg mushrooms, cut in small pieces
1 clove of garlic, grated finely or smashed
2 tablespoons of parsley, chopped finely
100 ml olive oil
1 teaspoon of salt
¼ teaspoon of pepper
3 liters of vegetable broth (you can use 4 tablespoons of vegetable stock powder with 3 liters of water if you don’t have the freshly prepared broth)
Mix bread crumbs, grated parmesan cheese, flour and nutmeg. Make a small hill of the mixture, open a hole in the middle and then add eggs, grated lemon peel and the butter in the middle. Mix all very well and continue kneading the dough until it becomes a soft but compact dough. For at least 1 hour leave it to rest in the fridge.
In the meanwhile prepare the mushroom sauce: heat the olive oil in a large pan, add the garlic and stir it for 2-3 minutes. Then add the mushrooms, salt and pepper to the pan and cook for about 15 minutes stirring occasionally until the mushrooms are cooked.
Prepare the passatelli using its special tool (called “schiacciapassatelli” in Italian, it is a kind of potato press but with wider holes).
Make four balls out of the dough and press all the balls through the tool and cut the passatelli when they are about 5cm long. Gently, separate them over some trays with oven paper so that they dry evenly and let them dry for half an hour.
Bring the vegetable broth to the boiling point and add the passatelli in two batches. Cook them on medium heat for a few minutes: when they start floating, it means that they are ready and you can take them out with a slotted spoon.
Switch on the heat of the large pan with the mushroom sauce. Add the cooked passatelli to the pan together with the parsley. Stir gently with a wooden spoon for about 2-3 minutes and your passatelli asciutti are ready!