Passatelli in brodo vegani
Directions
- 1In a bowl, sift the chickpea flour and add the breadcrumbs, nutritional yeast, turmeric, nutmeg, and salt.
- 2After a first stir, add the water and knead with your hands until a firm, non-sticky dough forms.
- 3Let the dough rest for about an hour.
- 4Bring a pot of vegetable broth to a boil.
- 5While the broth is boiling, form the passatelli by transferring a quarter of the dough at a time into the potato ricer.
- 6Form cordons about 4 cm long, which you can place on a plate as you make them.
- 7Boil the passatelli for 5 minutes.
- 8Serve them hot with plenty of broth.
- 9Optionally, complete the dish with fresh parsley if desired.
Ingredients
- 160 g pangrattato
- 60 g farina di ceci
- 2 cucchiai colmi lievito alimentare
- 1 pizzico noce moscata
- 1 pizzico curcuma
- 1 presa sale
- 180 g acqua
- Brodo vegetale
Equipment
ColinoSchiacciapatate con fori larghi
Tips
- It is recommended to prepare and consume the passatelli immediately. However, the dough can be stored in the refrigerator for one day.
- Alternatively to nutmeg, you can flavor the passatelli with lemon zest.
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