Recipes from Italy · by Silvana Nava★ 5.0 (7)
How to Make Homemade Passatelli Recipe
NUTRITION · PER SERVING85M COOK
CAL 23%·PRO 65%
CARBS 36G32% OF CAL
2G FIBER3G SUGAR31G OTHER
FAT 26G52% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Passatelli are traditional Italian pasta cylinders made from breadcrumbs, Parmigiano Reggiano, eggs, and lemon zest. Serve in broth as a delicate, rustic pasta course.
componentitalianpastadairy freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium eggs
- 200 g breadcrumbs (- 1 ⅓ cups)
- 200 g grated Parmigiano Reggiano (- 2 cups)
- nutmeg (- to taste)
- 1 lemon zest
- ¼ teaspoon salt
- black pepper (- to taste)
At a glance
PER SERVING · TIME 85M
CAL 23%·PRO 65%
CARBS 36G32% OF CAL
2G FIBER3G SUGAR31G OTHER
FAT 26G52% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 938mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 793mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 938MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.