Passatelli are typical of Romagna, Marche, and parts of the province of Perugia.
Probably descended from tardura, a Romagna soup made with eggs, cheese, and breadcrumbs, they are prepared by mixing: egg, breadcrumbs, grated Parmesan cheese (or even grated fossa cheese), nutmeg, and lemon zest.
Thanks to a specific perforated metal disc with handles, called a passatelli iron, curved cylinders are formed, which are then cooked in broth made from capon, chicken, or beef.
Passatelli in broth is a traditional end-of-year holiday dish.
In the Marche region, most families prepare them for Santo Stefano lunch, along with Ascolana olives and Ascolana-style fried cremini (fried cream).
If you want excellent ready-made passatelli, you can order them on Il Pastaio‘s website, along with Ascolana olives and fried cremini, and using the code SELENE05 you will receive a special discount!
In the Campania region during Christmas, it’s a must-have…
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 7 oz grated Parmesan cheese
- 7 oz breadcrumbs
- 1/2 lemon (zest only)
- to taste nutmeg
- 4 eggs
- to taste salt
- 2.5 quarts meat broth
Tools
- 1 Iron for passatelli
Steps
Prepare a meat broth of your choice, strain it to make it clear.
For the passatelli:
In a bowl, combine the grated Parmesan and breadcrumbs, lemon zest, and nutmeg.
Add a pinch of salt and pepper, and lightly mix with a fork.
Pour the beaten eggs into the bowl and knead until a soft dough is obtained. Adjust the salt if necessary.
Let it rest for 20 minutes, covered with plastic wrap.
Press the dough with the passatelli iron to form the strands.
Boil them for a few minutes in the broth until they float.
Serve hot with Parmesan cheese.
FAQ (Questions and Answers)
What can be used as a substitute for the passatelli iron?
Due to the difficulty in finding the “iron,” it is often replaced with a large-hole potato ricer, allowing for very long passatelli, more suitable for being served dry.
