I’ll show you how to make passatelli in three simple steps. Passatelli are delicious made the traditional Romagna way in meat broth, but they’re equally good in vegetable broth if you’re vegetarian, or served dry with a simple tomato sauce or your favorite sauce. You’ll love passatelli, and you can store them in the refrigerator for 1 day before cooking, or freeze them raw so you can drop them into the broth still frozen whenever you want—perfect for a family Sunday lunch.
Let’s discover right after the photo how to make them at home!!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
What you need to make passatelli
- 4 oz breadcrumbs (finely ground (about 1 cup))
- 4 oz Parmigiano Reggiano PDO
- 2 eggs (large)
- 1 teaspoon nutmeg
- 2 pinches salt
- 2 pinches black pepper
- 4 1/4 cups beef broth (for cooking (1 L))
Tools
To prepare the passatelli I used THIS POTATO RICER with large holes which you can purchase directly from here.
- 1 Potato ricer large-holed
- 1 Bowl
How to make passatelli at home
Making passatelli at home is simple and fairly quick. In a large bowl put all the ingredients and start mixing first with a fork.
Then continue with your hands to thoroughly combine all the ingredients, then turn the mixture out onto the work surface.
Work everything well until you have a smooth, compact ball. If it’s too sticky, add 1 tablespoon of breadcrumbs and 1 tablespoon of Parmesan and continue kneading.
If it’s too soft you can add a few tablespoons of broth, but do this only after letting the dough rest in the refrigerator for at least 2 hours.
After the resting time, take the dough, divide it into 3 parts and press each part through the potato ricer, then cut the passatelli to a length of about 1½ in.
If you are cooking them immediately you can let them fall directly into the pot with the boiling broth.
Otherwise, you can place them spaced apart on a baking tray lined with parchment paper.
Once made, you can store them in the refrigerator for 1 day covered with a clean cloth.
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Passatelli storage
Can passatelli be stored in the refrigerator? Yes, raw for 1 day. You can also store the dough wrapped in plastic wrap without forming it.
Can passatelli be frozen? Yes, place them on a tray lined with parchment paper, freeze for at least 3 hours and then transfer them to freezer bags.
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