Bread crumb pasta?

16 years ago

I was watching Lidia Bastianich's cooking show the other day on PBS (I LOVE that show). Anyway, she made chicken soup with noodles made out of bread crumbs. I was multi-tasking at the time and missed the recipe. It was a mix of bread crumbs, grated parmesean, and I think egg. I usually have an overload of bread crumbs so I would like to try this. Anyone have a recipe for something like this? I looked online and couldn't find anything right off the bat. Would help if I knew their Italian name.

Sort by:Oldest

Comments (5)

lucyny
16 years ago
I didn't see the show so I don't know what else she did w/her soup but here's a the name & a recipe of the breadcrumb noodles, enjoy......
Lucy

Passatelli
Yield: about 4 servings
3 1/2 ounces (80 grams) bread crumbs
4 ounces (100 grams) freshly grated Parmesan
Large pinch grated nutmeg
Salt
2 large eggs
6 cups chicken stock
Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.

Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat.
lpinkmountain
Original Author
16 years ago
Thanks for everything Lucy! She rolled them out and made flat noodles with a pizza slicer, relatively long and wide. Looked interesting. I'm going to try these while my dad is here. I don't have a potato ricer, but I do have a pizza roller. I'll report back.

I have no idea on the oz. though. I have lost my kitchen scale.
Related Discussions
Making bread crumbs
Q
Comments (16)
I make both fresh and dried bread crumbs, process them in a FP, or grate the dried bread on a box grater or stick in a zip-lock bag and attack it with a rolling pin, and keep them in the freezer. I put too much work and expensive healthy ingredients into our breads (freshly milled flour, chia seeds, high maize resistant starch, multi-grain cereal blends, flaxmeal, etc.) NOT to use every bit of it - even that last heel. I have gone through old cookbooks gleaning recipes that use bread crumbs and use them in recipes for cookies, pie crust (similar to a graham cracker crust), pancakes and waffles, muffins, and even a recently-found brownie recipe (that's not too bad), along with other more traditional uses. In some recipes the bread crumbs are used instead of flour; in others used in combination with flour. CHOCOLATE CRUMB BROWNIES 1/3 cup margarine or butter 6 tablespoons cocoa powder (I use Hershey's 100% CACAO) 2 3/4 cup medium-fine soft bread crumbs* 1/2 teaspoon baking powder 1/4 cup chopped nuts, optional 1 egg 2 tablespoons water 1 cup brown sugar, packed Preheat oven to 350 degrees F and grease an 8-inch square baking pan. Melt margarine and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1 1/2 -2 minutes or until margarine is melted; stir to combine. Cool. In medium mixing bowl, combine bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa mixture and brown sugar; beat until combined. Combine cocoa mixture with bread mixture until all ingredients are moistened. Spread evenly in prepared pan. Bake 25-30 minutes or until done. Cool completely on wire rack. Makes 16 brownies. *Do not use commercial dry bread crumbs. Bread that is at least 3 days old works best. Using a food processor, blender, or by hand, shred bread into medium-fine crumbs. Nutrient Analysis. One brownie provides: 128 Kcal, 1.6 g protein, 18.4 g carbohydrates, .3 g dietary fiber, 6 g fat, 13 mg cholesterol, 82 mg potassium and 122 mg sodium. -Grainlady
...See More
Bread crumbs won't stick to pork chops
Q
Comments (12)
These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350Â° F. for 40 minutes to 1 hour depending on the size of the chops.
...See More
Bread crumbs
Q
Comments (4)
It also depends on what kind of bread. A dense, heavy crust on a loaf of Italian bread or sourdough will not "crumb" as evenly as a baguette. You could cut the crust off, especially at the heels. If you want dried crumbs then toast or dry the bread in the oven, Then the crumbs will all be tiny and uniform. But if you want "fresh" bread crumbs then either expect disparity or deal with the crusts.
...See More
Bread machine broke when removing crumbs
Q
Comments (27)
for those who have never make 'no knead bread' it is the 5 min a day artisan bread. mix it up one day (5 min) leave on the counter for 14 to 18 hours later then either use it form a loaf (5 min) and let it rise.... or refrigerate it (5 min) and use it within the next 7 to 10 days from the frig. By leaving it on the counter for 14 to 18 hours mother nature does the kneading. Also refrigeration afterward for any amount of time is an additional cold fermentation. I do whole wheat, spelt flour (ancient wheat), & a wonderful rye. Easy to add herbs, grated cheese, seeds. Picture of rye attached. I also use the same no knead artisan bread recipe for baguettes, pizza dough, rolls, ciabatta, & fougasse. There is also a sweet dough version with milk instead of water and a bit of honey and an egg.
...See More
Carol Schmertzler Siegel
16 years ago
LPink, she made the passatelli with Poached Chicken and Vegetables in Broth. I have the book but she is really wordy, no way I can type that whole thing out. I can scan it and email it to you if you want, but it you want to wing it, here are the ingredients for the Poached Chicken and Vegetables in Broth...

For the broth, 6 quarts of cold water, 1/4 ounce sliced porcini, 2 bay leaves (preferably fresh) and a piece of rind from Grana Padano or Parmigianno-Reggiano, scraped and rinsed.

For the vegetables - leeks, carrots, celery, celery root, parsnips

For the chicken - giblets, garlic, lemon. stuff in the cavity and tie the chicken up.

You serve the soup with the Passatelli and Salsa Verde.

Here is a link that might be useful: Lidia's Family Table
lpinkmountain
Original Author
16 years ago
Oh, so you saw the episide too Linda! I love her cooking, I often take notes and make something she did on the show. After it was over I realized that this would be a good meal to make while my folks are here. I wrote down the list of ingredients for the chicken, I'm going to try it in my crockpot. No way would my dad eat that salsa verde with those peppers and all the onions, but I have another recipe from my "La Cucina Ebraica" cookbook that calls for primarily parsley and a couple of anchovies. I think I could also sub pesto. Anyway, I didn't get the ingredients for the passatelli, or even the name! You are so lucky to have that cookbook! Being vegetarian I can't justify buying it, but I often make something I see her do on the show, or something inspired by it. There are a lot of good recipes on her Web site, but not for the passatelli.

I'll give you a shout out if I need more help when the time comes. I wonder if you can store these noodles in the fridge? I get home late from work and usually don't have much time to cook. Cooking gets done here mostly on weekends.

Here is a link that might be useful: LidiasItaly.com - recipes
Carol Schmertzler Siegel
16 years ago
You can leave them in the frig after you slice them and toss them lightly in flour, on a baking tray, covered with a towel until you are ready to cook them.

It also says you can freeze them uncooked and then drop them into the the boiling soup to cook frozen.

I have Cucina Ebraica, nice book!

Bread crumb pasta?

Comments (5)

lucyny

lpinkmountain
Original Author

Related Discussions

Carol Schmertzler Siegel

lpinkmountain
Original Author

Carol Schmertzler Siegel

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bread crumb pasta?

Comments (5)

lucyny

lpinkmountainOriginal Author

Related Discussions

Carol Schmertzler Siegel

lpinkmountainOriginal Author

Carol Schmertzler Siegel

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

lpinkmountain
Original Author

lpinkmountain
Original Author