Passatelli in broth: the recipe

Directly from the culinary tradition of Romagna, the recipe for passatelli in broth offers an easy and delicious first course made with wholesome ingredients like breadcrumbs and eggs. It’s perfect for a flavorful and hearty family lunch, ideal for warming up with a comforting bowl of soup.

The name “passatelli” comes from the unique shape they acquire when passed through the holes of a special tool. In the past, this dish was reserved for festive occasions and major celebrations like Easter, Ascension, baptisms, confirmations, and weddings—except for Christmas, when it was replaced by cappelletti in broth. It was considered a luxurious dish since it was made with white bread. Breadcrumbs and Parmesan cheese were used in equal proportions, but wealthier households favored more Parmesan, while less affluent homes relied more on bread.

Ingredients

• About 1 liter of meat broth
• 100 g of fine breadcrumbs
• 100 g of grated Parmigiano Reggiano
• 2 eggs (approximately 100 g)
• Nutmeg to taste
• Grated lemon zest
• Salt
• Pepper

A classic dish from Emilia-Romagna

Passatelli in broth is one of the most flavorful traditional first courses from the culinary heritage of Emilia-Romagna. Simple and quick to prepare, it’s the ideal dish for a cozy family Sunday meal.

Passatelli are made with humble ingredients and resemble thick short spaghetti or small cylinders. By following our recipe, you’ll learn how to easily prepare passatelli in broth at home by mixing eggs, breadcrumbs, and Parmesan, with the addition of nutmeg and lemon zest for their characteristic aroma.

Traditionally, the dough is passed through a “passatelli iron,” but a simple potato ricer works just as well. The pasta cooks in just a few minutes in the meat broth. A good broth is an essential preparation in the kitchen, not only for soups and first courses like passatelli but also for other dishes, including the first soups for children, often made with light chicken, veal, or beef broth.

For other first-course soup ideas, try classic dishes like cappelletti or tagliolini in broth with ragù. If you enjoy Italian cuisine but are curious about international flavors, don’t miss the recipe for ramen, a broth-based dish from Asia that’s gaining popularity worldwide.

How to prepare passatelli in broth

To prepare passatelli, start by making the broth ahead of time.

1. In a bowl, combine the breadcrumbs and grated Parmesan cheese.
2. In a separate bowl, beat the eggs with salt, pepper, lemon zest, and nutmeg to taste. Start mixing with a fork.
3. Knead by hand until you have a smooth, soft dough. If the dough is too hard, add a bit of broth. If it’s too soft, add more breadcrumbs and Parmesan. Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
4. Divide the dough in half and press each portion through a large-holed potato ricer with some force to create passatelli about 4 cm long.
5. Alternatively, use the traditional “passatelli iron”: roll out a portion of dough to about 2 cm thick on a floured surface, press the tool over it, and slowly push forward to extrude the passatelli. Collect them on a plate or directly press them into a pot of boiling broth.
6. Cook the passatelli in broth for a couple of minutes until they float to the surface. Serve them immediately, piping hot.

Lightened recipe suggestions

To make a lighter version of passatelli in broth, you can tweak the traditional recipe by using whole wheat or spelt breadcrumbs and reducing the amount of Parmesan without compromising flavor. Additionally, you can prepare a light vegetable broth with fresh, seasonal ingredients.

Wine pairings

Passatelli in broth pair beautifully with various wines that enhance the dish’s flavors. Light and fresh white wines such as Vermentino or Gavi are excellent choices. Alternatively, a rosé like Bardolino can add a fruity, refreshing touch.

If you prefer red wines, try a Barbera d’Alba or Chianti Classico to balance the rich flavors of the passatelli. A sparkling wine like Franciacorta can also add a festive and vibrant note to the meal.

What if you don’t have a potato ricer?

No worries—there are great alternatives for making passatelli even without a potato ricer.
Here are some solutions:

1. Garlic Press:
   A garlic press works similarly to a ricer but has smaller holes. This will produce thinner passatelli, which cook faster but taste just as good.
2. Slotted Spoon:
   Use a slotted spoon with round holes. Place it over a bowl and manually press the dough through the holes. Once you master the technique, this method works just as well as a ricer.
3. Meat Grinder:
   A meat grinder is an excellent option for forming passatelli with minimal effort. Choose the appropriate hole size and manage the length by cutting the passatelli at 4–6 cm to prevent them from breaking during cooking.
4. Cookie Press:
   If you have a cookie press at home, equip it with a disk with round holes spaced as far apart as possible. Be mindful of the pressure needed since passatelli dough is firmer than cookie dough.

With these tips, you’re ready to prepare homemade passatelli. If cooking isn’t your strong suit, you can always buy our pre-made passatelli and enjoy them without the effort!