Passatelli in broth have their roots in Emilia Romagna — a peasant dish with simple origins that everyone enjoys. Once tasted, you can’t help but make them again, whether for a family dinner or a special occasion.
We made them for the first time and were truly impressed by how much flavor is contained in this simple dish with only eggs, breadcrumbs and Parmigiano, plus a good broth and voilà — it’s done. Traditionally they were prepared with the specific tool for passatelli which isn’t easy to find, so we used a potato ricer with large holes and I must say they turned out fabulous, even better than expected.
Curious? Find out how to make them right after the photo, as always!!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for passatelli in broth
- 3 eggs (medium)
- 1 1/3 cups (about 4.6 oz) breadcrumbs
- 1 1/3 cups (about 4.6 oz) Parmigiano Reggiano PDO
- 2 pinches salt
- 2 pinches nutmeg
- 8 1/2 cups beef broth
- to taste lemon zest
Tools
- Potato ricer with large holes
Preparation — passatelli in broth
Prepare the passatelli in broth starting with a good homemade broth: put it on the stove and bring it to a rolling boil.
In a large bowl put the Parmigiano and the breadcrumbs and mix them with a fork; add the salt and the grated lemon zest.
Beat the eggs lightly and add the nutmeg, then pour the eggs over the breadcrumbs.
Work the dough until it comes together (we used our hands), but if you prefer you can use a spatula.
If you see it’s too compact you can add a very small amount of broth.
Once you have a compact mixture wrap it in plastic wrap and let it rest for at least 1 hour at room temperature.
After the resting time, divide the dough into 3 or 4 parts and put it into the potato ricer with large holes.
Press the passatelli directly into the boiling broth and cut them with a knife as they come out.
As soon as they float to the surface, serve them in soup bowls while still very hot.
If you like, garnish with grated cheese and a pinch of freshly ground pepper.
Storage — passatelli in broth
You can store the passatelli dough wrapped in plastic wrap in the refrigerator for up to 1 day.
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