The Passatelli in meat broth is a very simple dish to prepare, very tasty and hearty. Of course, with parmesan, nutmeg, and lemon zest, it couldn’t be otherwise. This homemade recipe is accessible to everyone, even those with little experience! I prepare them with good homemade meat broth. The Passatelli in broth belongs to the Romagna tradition, but they have now spread to Emilia and have obviously taken on other versions, but they are always delicious! For example, they can also be made dry, excellent with fish, and in this case, you will need to use more breadcrumbs rather than parmesan. I am talking about this dish not only because I am from Emilia but also because I like it very much. Perfect especially when after the holidays you find yourself with a lot of broth to reuse.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
- Energy 364.09 (Kcal)
- Carbohydrates 24.58 (g) of which sugars 2.12 (g)
- Proteins 27.84 (g)
- Fat 16.74 (g) of which saturated 9.34 (g)of which unsaturated 7.01 (g)
- Fibers 1.68 (g)
- Sodium 3,624.88 (mg)
Indicative values for a portion of 533 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 Eggs (medium)
- 1 cup Parmigiano Reggiano PDO (grated)
- 1 cup breadcrumbs (freshly grated)
- 1 tsp fine salt
- 1 tsp nutmeg (powdered)
- 0.11 oz lemon zest (grated)
- 1 2 cups qt meat broth
Tools
- Bowl
- Potato Masher for passatelli
- Pot
- Grater
- Kitchen Scale
Steps
Prepare a good meat broth with pieces of your choice. In a large bowl, pour the parmesan, breadcrumbs, salt, nutmeg, grated lemon zest, only the yellow part, and the eggs. Start with three and see if the dough requires four.
Knead with your hands, pour everything onto a lightly floured work surface, and continue until you get a nice soft dough. Some recipes include flour but I prefer not to add it. Wrap in plastic wrap and let rest for 30 minutes. Heat the broth and when it boils, drop in the passatelli. You need to use a passatelli tool with larger holes than a potato masher. The length of the passatelli is 1.5-2 inches. With the help of a knife, cut at the base and let them fall directly into the broth. Naturally, the meat and aromas should be removed. The cooking times are very short, 5 minutes will suffice and, in any case, as soon as they float, the Passatelli in meat broth are ready!
Variations
Passatelli can also be seasoned with tomato and basil or with a clam sauce
