From simple pasta in broth to a gourmet dish rich in aromas and new taste sensations: Gianluca Gorini's version of passatelli.

Ingredients for 4

For the passatelli

150 g stale bread, grated
160 g eggs
100 g smoked Parmigiano Reggiano
40 g “00” flour
A pinch of fine salt
Grated nutmeg
Organic lemon zest

For the broth

700 g water
140 g savoy cabbage leaves
70 g pumpkin seeds
50 g soybeans

Procedure

For the passatelli

Mix all the ingredients for the passatelli. Form a ball and let it rest wrapped in a damp cloth for at least three hours.

For the broth

In an iron pan, toast the savoy cabbage leaves over high heat, place them in a vacuum cooking bag, add 500 g of water, and seal the bag, removing all the air. Cook at 90°C in a steam oven for two hours. After two hours, cool the bag in ice water and leave to mature overnight in the refrigerator.

Toast the pumpkin seeds in a hot oven at 180°C for 30 minutes, place them in a vacuum cooking bag and add the remaining water (200 g), seal the bag, removing all the air, and cook at 90°C in a steam oven for one hour. Cool in ice water and leave to mature overnight in the refrigerator.

The following day, reduce the soy sauce to 10 g, filter the savoy cabbage and pumpkin mixture through a cheesecloth and add the soy reduction, blend everything together and leave to mature in the refrigerator for at least 4 hours before serving.

Dish composition

Cook the passatelli, flattened with the special iron, in lightly salted boiling water. Drain and place in a deep serving dish, cover with hot but not boiling broth.