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Passatelli in broth: a timeless classic of Italian cuisine

A dive into tradition

Passatelli in broth are a typical dish of the Italian culinary tradition, especially from the Emilia-Romagna and Marche regions. Their origins are ancient and rural, when stale bread was used to give consistency to a simple and nutritious dish. The recipe has remained almost unchanged over time, passed down from generation to generation.

Simplicity and taste

The preparation of passatelli is easy and requires few ingredients: breadcrumbs, Parmigiano Reggiano, eggs, nutmeg, and salt. The mixture is then worked with a specific tool, the “schiapatelli”, giving it the characteristic “worm-like” shape. The passatelli are then cooked in a meat or vegetable broth, with an intense and fragrant flavor.

A versatile and customizable dish

They are a versatile dish that can be customized according to taste. For example, you can add aromatic herbs such as parsley or basil to the mixture, or replace Parmigiano Reggiano with Grana Padano or Pecorino Romano.

A perfect comfort food for every season

Warm and enveloping, they are ideal for cold winter days, but can also be enjoyed in spring, summer, and fall.

I make the dough by hand, the important thing is to work it little, it should remain slightly lumpy and rather rough. Very quick to make, adaptable for any occasion, even last minute.

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