A traditional recipe from the Emilia-Romagna region of Italy. With this recipe, you can easily transform food scraps what otherwise would have been thrown away into delicious and nourishing meals. It’s also a Food for Soul recipe.
Make the broth:
Roast all vegetable scraps (such as potato, carrot and Jerusalem artichoke peels) in the oven. Then place them in a large pot and add 1 litre of cold water. Simmer for at least 90 minutes.
Make the dough:
Mix the breadcrumbs with grated Parmigiano Reggiano. Add a pinch of nutmeg and lemon zest. Beat the eggs and add them to dry ingredients, then mix with your hands. Bring the broth to a boil.
Cook the Passatelli:
Press the dough through a potato masher and cut the long Passatelli into smaller pieces 5-6 cm in length. Toss them into the broth. Cook for one minute and serve immediately.