🇮🇹 Italian · Pasta
🍲 Passatelli in Brodo
Passatelli in Brodo
Passatelli in Brodo are short, ridged noodle-like strands made from breadcrumbs, Parmigiano, and egg, pushed through a special tool directly into simmering broth for a warming, deeply savory dish.
Not quite pasta in the traditional sense, passatelli is closer to a dense, savory noodle formed by pressing a firm dough through a wide-holed press (traditionally called a ferro) straight into hot broth, where it cooks in mere minutes.
Ingredients
Equipment: Mixing bowl, Passatelli press or a potato ricer with large holes, Large pot
- 150 g (2 cups) fine dry breadcrumbs
- 150 g (2 cups) grated Parmigiano-Reggiano
- 3 eggs
- Freshly grated nutmeg, a generous pinch
- Zest of ½ lemon
- Pinch of salt
- 1.5 L (6 cups) good-quality beef or capon stock
Method
- Combine the breadcrumbs, Parmigiano, eggs, nutmeg, lemon zest, and salt in a bowl, mixing into a firm, cohesive dough — it should hold together well without being wet.
- Let the dough rest for 15 minutes to allow the breadcrumbs to fully absorb moisture and firm up.
- Bring the stock to a gentle simmer in a large pot.
- Working over the simmering pot, press the dough through a passatelli press or wide-holed ricer directly into the broth, cutting the strands to about 4–5cm as they emerge.
- Cook for 2–3 minutes until the passatelli float to the surface and are just cooked through — they cook very quickly.
- Ladle into bowls with plenty of broth and serve immediately.
Chef Tips
- The dough should be quite firm — if it feels too soft or sticky to hold together when pressed, add a touch more breadcrumbs.
- Passatelli cook extremely fast — watch closely and don't overcook, or they can become mushy.
- A good-quality, well-seasoned stock genuinely makes or breaks this simple dish.
Common Mistakes to Avoid
- Making the dough too wet, causing the strands to fall apart in the broth.
- Overcooking, since passatelli only need a couple of minutes once pressed into the simmering broth.
- Using a weak or bland stock, which leaves little to enjoy in such a minimal dish.
Nutrition (per serving)
Health Benefits
- A good source of protein from the egg and cheese.
- The broth provides warming hydration, especially soothing in cold weather.
Cultural Note
Passatelli is a beloved dish throughout Romagna and the Marche region, especially popular during the winter months and often served at Sunday family lunches.
Storage & Serving
Storage: The dough keeps refrigerated for up to 1 day before pressing; the broth keeps for up to 4 days.
Reheating: Best pressed and cooked fresh; passatelli do not hold or reheat well once cooked.
Serve with: Nothing more — this is a complete dish served simply in its broth