Chicken Soup with Passatelli (Tescoma Potato Maker / Dough Press)

[For Passatelli:]

Chicken Soup with Passatelli (Tescoma Potato Maker / Dough Press)

Category: First meal

Kitchen: italian

Ingredients
For Passatelli:
Grated Parmesan (I have regular cheese)	150 g
Dry flour (I have ground crackers)	175 g
Eggs CO	4 things.
Nutmeg	pinch
Salt pepper	by a pinch
For soup:
Chicken (about two legs)
Any vegetables. I have:
Carrot	1 PC. average
Onion	1 large
Potatoes	2 pcs. average
Frozen. mixture: bulg. pepper, green peas, corn	a couple of handfuls
Fresh chopped greens	1 bundle

Cooking method

• I bought myself a wonderful little thing - a potato grinder and a dough press in one person - HANDY (Tescoma).
• As a bonus, a recipe for the Passatelli is attached to the press. In the original, the recipe is called "Italian passatelli pasta soup with chicken broth."
• I indicated the number of ingredients for the Passatelli in 4 servings (this is if they are cooked and served simply in broth, without anything).
• I decided to cook the soup, so I took only half of all the ingredients for the dough (that's 2.5 - 3 liters of soup).
• I had a ready-made, very rich chicken broth, so I added only one leg to it, so that at least a little meat would float in the soup.
• But before you start cooking the soup, you need to prepare the dough so that it has time to infuse a little.
• So what I did: I never have purchased bread crumbs, so I made the bread crumbs myself, from homemade bread. I just threw slices of bread into the dryer for 30 minutes and dried at 70C. But I put a couple of pieces separately, not for long, into the toaster, I just wanted a little toasted taste in the dough. Then I chopped all the crackers in a blender bowl. I did not manage to bring them to the state of flour, but I ground them quite finely. Then I added grated cheese, nutmeg, salt and pepper right there. She blended again and, adding eggs, mixed the dough at low speed. All this can be done in a regular bowl, stirring with a spoon. In the blender, I had to help with a spatula, because the dough turns out to be quite heavy and viscous, like gingerbread. That's it, now we leave our dough to infuse, and cook any soup to your liking. Just take into account that the soup itself must be quite liquid so that there is room for our macaroons to fit.
• When the soup is ready, we correct the taste for salt and take this device:
• 
• He, as you can see, has two discs: with large holes for the Passatelli, and with small ones for mashed potatoes. We naturally use the first one.
• We spread half of the dough into the press (no need to tamp it and try to push in more, because it will crawl through the holes, and the macaroons under the grate will stick together, and so they will go into soup), and "with a slight movement of the hand, the trousers turn ..." into elegant pasta, which we press directly into the pan.
• 
• When all the dough comes out, it needs to be cut off from the bottom of the press with a knife, and with the same knife, scatter the macaroons in the pan in different directions - just in case, they suddenly gather to stick together. Immediately put the second portion of the dough into the press and also send new macaros to the soup. After boiling, the whole thing is cooked for no more than 30 seconds. Then we throw in the herbs, turn off the heat, cover the pan with a lid and let it brew for 10-15 minutes.
• All! Delicious, I'm not afraid of the word, Passatelli are ready!
• Summary: the taste of these Passatelli cannot be compared with anything, at least I have not tried anything like it. They differ sharply from all my usual pasta, dumplings, spetzle, etc. The taste is, you know, creamy cheese, with a slight aftertaste of toasted bread, and the consistency of the Passatelli itself is the most delicate.Therefore, you need to stir the ready-made soup carefully so as not to damage our macaroons.
• I will only add that it is not in vain that these passatelli are intended to be served with chicken broth, it only sets off their taste, and I most likely will hardly ever make such a soup with other meat or with the addition of tomato, just so as not to interrupt the tender creamy the taste of the Passatelli themselves.
• In general, my husband and I really liked them. I hope you won't be disappointed either!
• Bon appetit to you all!

In the middle of the night to spread such goodies, it is necessary! Thank you!
We urgently need chicken!
but she said there is nothing to build a recipe from

but she said there is nothing to build a recipe from

So the photo was left alone, which it was. I was so lazy to photo-engrave the whole thing beautifully - in a plate, which I decided, let it remain, by the saucepan.

Lenchik took it to the bookmarks, I was just thinking whether to buy me a potato maker or not. Looking at your super soup, all questions have disappeared. Thank you for the tasty treat and the idea.

Wow, what people! Hi Karinchik, did you disappear?
Choyto you have not been seen at all lately. Or I am somewhere not there.
And the press is needed, yes! At least for the Passatelli. I liked them very much!

[Elena Tim]

Elena Tim, well!!! Thank you
And now the question is, which insert did you take, with small holes or with large ones?

Which insert did you take, with small holes or with large ones?

Oh, I'll add it! I completely forgot!
Of course, with big ones! And small ones are for mashed potatoes. Thanks for reminding me.

[Elena Tim]

Elena Tim, NOW everyone will come running, cook soup and lay out a stack of beautiful photographs with plates - there will be plenty to choose from!
In general, it looks so delicious that I think I needed a press. ...

[Elena Tim]

Elena Tim, Christmas trees, I climbed today for a crush and I can't find an insert with large holes, it should be inside, but not
And my Parmesan almost disappears, I was so happy that I could attach it, where now to look for it, lies somewhere, laughs at me

[Elena Tim]

Elena Tim, thanks, very necessary soup for overall development variety of menu! I just bought a spetsledelku - now I will try the Passatelli on the spetsledel! Oh, how it sounds thanks to your recipe!

NOW everyone will come running, cook soup and lay out a stack of beautiful photographs with plates - there will be plenty to choose from!

Oh, I hope so, San! Thank you, druhh, for your kind words.

In general, it looks so delicious that I think I needed a press.

Damn, if he also crumples potatoes, as they promise, then he won't have a price at all, honestly.

Lenchik soup is awesome !!!! All :-) :-) :-) Pavlov's reflex is triggered immediately :-) :-) :-) and the press is hot :-) :-) :-) Thanks for the recipe and the photo !!!! Mm mm what an appetizing soup :-) :-) :-) :-)

Wow, what people! Hi Karinchik, did you disappear?

Yes, Lenchik wears it, she went to work. So I don't have time to look at you. I miss you

I got into a crush today and I can't find an insert with big holes, it should be inside, but not

Oh, don't worry, there is still time until morning - you will find it! ... if you can't sleep!

I just bought a spetsledelku - now I will try the Passatelli on the spetsledel!

Svetik, I would not like to disappoint you, but this recipe will not make macaros on the spatler, because the dough is too thick for this, you just won't rub it, you need to crush it. I suggest adding one more egg so that the dough is thinner, then maybe it will work out.

Lenchik soup is awesome !!!!

Thank you, Natus! I myself ate it with such pleasure! In!

I miss you

We, too! Don `t forget about Us! Check back often!

there is still time until morning

I'm afraid the morning is already ending there

Damn, if he also crumples potatoes, as they promise, then he won't have a price at all, honestly.

Her, I liked kenwood now! Let it work for me!

[Lenok]

Lenok, thanks, we will try. But there will always be a fallback - buy a press!

Her, I liked kenwood now!

This is the one with the leg, chtola?

Lenok, thanks, we will try.

Oh, Svetik, write later what you did there. Maybe someone else will come in handy, who does not have a press, but there is a spatler. Okay?

While discussing - I thought "I need it? My potato machine is doing an excellent job with the task!"
And now: "It is necessary, it is necessary! I want, I want, I want!" Why are you doing this? I also coped with spetzels perfectly without entoy stuff.

This is the one with the leg, chtol?

Nooo, this is the mixer for the bowl of the combine. He does for me first the first part of the work, where you have to knead, and then the second - where you beat the mixer with whisk. One. It's a pity, the Passatelli can't squeeze out

I also coped with spetzels perfectly without entoy stuff.

Tanya, yes, you can, of course, do without the press, just make the dough thinner and your spetsle will be, only according to this recipe. But! The fact is that these Passatelleks have a completely different appearance than ordinary Spetzles. Spetzle, in essence, is almost shapeless, and the Passatelli, due to the denser dough and press, are long, 10 centimeters (I accidentally broke them when I was inaccurately mixing the soup, which is why I mentioned this in the recipe) and even. Although it is more convenient to eat them a little shorter. So, I, as a gritsa, am happy as an elephant!

But!

This is the "but" and the catch! Want Want want!

Nooo, this is the mixer for the bowl of the combine. He does for me first the first part of the work, where you have to knead, and then the second - where you beat the mixer with whisk. One.

Yes, I would also, maybe, make mashed potatoes with a mixer, in the end nothing is cut or rubbed there, it just mixes, so there is no need to wait for a paste, but for us such an amount of mashed potatoes is not enough. I do it just sooo much, because Timon loves it and eats it ten times a day! Now with a cutlet, then with a sausage, then just with milk, or even wrapped in a pancake. So my work with the mixer does not grow together.

This is the "but" and the catch! Want Want want!

Drop the address?

And what, will I go at night?
Very appetizing soup
Now you have to buy two - yourself and my mother.

By the way, about the address. I missed it - did I take it at Ozone or at Teskom-at home?

Lenka, great soup. I love that!

Yes, I would also, maybe, make mashed potatoes with a mixer, in the end nothing is cut or rubbed there, it just mixes, so there is no need to wait for a paste, but for us such an amount of mashed potatoes is not enough. I just make it sooo much, because Timon adores it and eats it ten times a day! Now with a cutlet, then with a sausage, then just with milk, or even wrapped in a pancake. So my work with the mixer does not grow together.

So I adore mashed potatoes and make at once a whole pot of casseroles. And the bowl at the cache is 6.7 liters and he has my amount of potatoes ... well, for a minute of work, maximum. Workaholic, what to take from him
So it remains only to acquire a Passatelli-deal. I'll joke around in the corners, maybe I have some suitable holes in my old cookie syringe. It's very tasty to read, not to look at.

[Linen]

Yeah, Linen, poisoned ... so what to do without such a "Passatelli-delalka"

What a wonderful soup! And there is also my favorite parmesan !!! Thank you! I will definitely do it.
Interestingly, if the dough is passed through a meat grinder, will it be possible to form macaroons? (otherwise in my "village" dough presses are not observed, but ordering is still available, but I want to eat)

Lenochka, it's good that you have issued it !!! Now you won't need to search Already in bookmarks
Tell me, does your press have the upper part of the handle moving freely (well, as if dangling from side to side) or tightly, only up and down? And what is the size of the holes on the sieves? I have a press with one sieve so I'm thinking whether it will climb out or not

Lena, what a needlewoman you are. And in general, a very sunny and positive person. I felt something in the morning

And what, will I go at night?

In Ozone, the doors are open around the clock. ... I myself was there all night wiping off before placing an order.

Lenka, great soup. I love that!

And I, and I! Thank you, Tanyulchik!

so what to do without such a "Passatelli-delalka"

Cook Nutella! I look at your avka and all the time it seems to me that you are glancing at me reproachfully from under the brim of your hat!

Cook Nutella! I look at your avka and all the time it seems to me that you are glancing at me reproachfully from under the brim of your hat!

Yes Yes! I'm sitting waiting for you to cook it
You won't be full of Nutella alone ... I want soup, but there is no cooker ... that's how I am now without such a soup

[Nikka]

and if the dough is passed through a meat grinder, will it turn out to form macaros?

I don’t know ... From the press, macaroons immediately fly into boiling water ... But how about with a meat grinder?
Ha! If you just hold it over the saucepan and the handle to play!
But seriously, I don't even know Nikka, do they not stick together? They are not dry, like noodles, you just can't bear them ... But if you suddenly decide to do it in a meat grinder, and you succeed in something efficient, then write to us! We welcome all kinds of know-how!

Tell me, does your press have the upper part of the handle moving freely (well, as if dangling from side to side) or tightly, only up and down? And what is the size of the holes on the sieves? I have a press with one sieve so I'm thinking whether it will climb out or not

Lyudmila, thank you! To me on "you", okay?
Yes, the lid has a free run, otherwise, I would say that it would just get stuck in the press. I can tell the size of the holes in 20-30 minutes, nothing? Not much in a hurry? Otherwise, I won't crawl out of bed ...

Lena, what a needlewoman you are. And in general, a very sunny and positive person. I felt something in the morning

And she sensed me!
Lyudochka, thank you, my dear!

Lenulya really liked the recipe! Of course I have a lot of tension with the press, but I'll think of something! Thank you. To bookmarks!

I want soup, but I don't have a maker ... that's how I am now without such soup

Abashdi, Alyonk, don't you sell such presses?

Of course I have a lot of tension with the press, but I'll think of something!

You’ll come up with something, I don’t even doubt it!
Thank you, Irishkin! Whistle later, what did you think of!

Lenus, well, you built a beauty! Thanks, take note. With your light hand on HP, another psychosis is brewing - on the press for potato.

[I'm lazy!]

I'm lazy! It turned out to be a very appetizing soup.
You haven't finished all of it in an hour, have you? Otherwise I'm going to your dinner pin up ask for it. You are like uninvited for freeloaders do you treat guests?
And then I myself am too lazy to cook today ... and I wanted soup ...

Interestingly, if the dough is passed through a meat grinder, will it be possible to form macaroons?

The people (and even in Italy) miss


I'm lazy! You are our inspirer and instigator! Your soup is very appetizing, well, it's just awful
(I'll have to want this press too)

Lenus, well, you've made a beauty! Thanks, take note. With your light hand on HP, another psychosis is brewing - on the press for potato.

Galyunechka, thanks!
Gee, but they will acquire useful things!

[I'm lazy!]

I'm lazy! It turned out to be a very appetizing soup.
You haven't finished all of it in an hour, have you? Otherwise I'm going to your dinner pin up ask for it. You are like uninvited for freeloaders do you treat guests?
And then I myself am too lazy to cook today ... and so I wanted soup ...

Easy, Anyut! Oh, I have this shoe polish ...! So sho, I'll feed everyone!

[Biryusinka]

Biryusinka,
Ol, so this is a tough dough, but in Passatelli it's viscous. I'm just afraid they might stick together. Although...

(I'll have to want this press too)

Pralna! Want it!

Ol, so this is a tough dough, but in Passatelli it's viscous.

Flax, it is written that this is a Passatelli

🔗

Yes, through a meat grinder and not interesting at all, with the press is more fun. And I don't have a manual meat grinder, but buying it today is more expensive than the press, probably, it will come out.

[Elena Tim]

Elena Tim, and how these things behave today ?? Are they sour in the soup?
Why do I need to make them at once or you can cook a pot of soup and they won't be there

[Mila1]

And what is the size of the holes on the sieves? I have a press with one sieve so I'm thinking whether it will climb out or not

Mila1, I measured my gratings. In general, the disc for Passatelli has a hole diameter of 5 mm, and for potatoes - 2.5 mm.

Flax, it is written that this is a Passatelli

Oh, well, I just had to write that it is in these Passatelli that the dough is viscous.
It turns out that a Passatelli is something that can be squeezed out either through a press (if the dough is soft) or through a meat grinder (steep dough).
But, yes, I, just like you, would not specifically buy a manual meat grinder for this business. It is unlikely that I would use it.

and how do these things behave today ?? Are they sour in the soup?

I'll pop ...

Aaaaaa! My soup is frozen like jelly! I forgot that I had a steep broth there. But you can eat it with a cold fork!
But I picked out one Passatellina - intact! So, you can safely do, they do not fall apart!

[Elena Tim]

Elena Tim, well, what kind of infection are you so vascheee on figs do not nadot me entot press And now I am tormented by vague doubts
: girl_mad: your gift to spin any fiche is not directed there. Chichas and in the mountainous kishlak territory, there will be a press boom Although I don’t like soup,: -X maybe I don’t. : crazy: But so hunting with a big spoon in your casserole joke
: girl_in_dreams: Lenus, you need to start fighting for world peace

Aaaaaa! My soup is frozen like jelly!

Let's lay out another recipe for "Jellied Passatelli"

Len, strain a little: a couple more posts, and there will be an anniversary - 9000 messages