Passatelli in broth – Grandma’s recipe
Passatelli are a delicious egg-based fresh pasta typical of Emilia cuisine, cooked in broth.
The dough for passatelli is made with a few simple ingredients: eggs, cheese, breadcrumbs, nutmeg and grated lemon zest which together create a soft and flavorful mixture.
They look like small twists and are usually made with a specific tool called a “passatelli iron,” but no worries — you don’t need to buy one; a simple potato ricer will work fine.
The small cylinders obtained, with a rustic flavor and a pasty texture, are then cooked directly in meat broth.
As with all traditional recipes there are many variations; today we’ll prepare Passatelli in broth following my grandmother’s recipe, of course with all her tricks to avoid the most common mistakes (you’ll find them in the FAQ at the end of the recipe).
Her secret was to measure the ingredients perfectly to obtain a dough that is soft yet compact at the same time, so resting time is essential.
A perfect dish for family lunches or dinners on a cold winter day — comfort food at its best.
Besides in broth, passatelli are also excellent dry, dressed with quick sauces of fish, meat, or vegetables.
Even in the dry version, to better appreciate their flavor, I recommend cooking them in broth rather than in water.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 322.00 (Kcal)
- Carbohydrates 27.65 (g) of which sugars 2.29 (g)
- Proteins 21.23 (g)
- Fat 13.82 (g) of which saturated 7.47 (g)of which unsaturated 5.93 (g)
- Fibers 1.92 (g)
- Sodium 1,685.38 (mg)
Indicative values for a portion of 70 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
- 1 1/4 cups breadcrumbs
- 3 eggs (whole, about 6 oz)
- 1 cup Parmigiano Reggiano PDO (grated)
- 1/2 lemon zest
- 1 pinch nutmeg
- to taste salt
- 4 1/4 cups meat broth
- 1 tbsp all-purpose flour (optional)
Tools
- Bowl
- Potato ricer
PROCEDURE
In a bowl, beat the eggs with a fork and a pinch of salt.
In a separate bowl mix the breadcrumbs and the Parmigiano, add the flour (if using), the grated lemon zest and the nutmeg.
Combine the eggs and blend the ingredients with a spoon or with your hands. The dough should become elastic and firm. Form the dough into a loaf, wrap it in plastic wrap and let it rest at room temperature for 2 hours.
After the resting time, transfer the dough to a lightly floured work surface.
Now you’re ready to make the passatelli. If you don’t have the specific tool, do as I do and use a potato ricer.
Insert a piece of dough at a time and press it directly into the boiling broth. With a knife, cut the passatelli to a length of about 2 in.
Scoop them out as soon as they float to the surface and serve very hot.
Follow my Instagram profile by clicking HERE
NOTES
If the passatelli dough is too wet, add a pinch of breadcrumbs; if it’s too dry, add a tablespoon of broth or water.
Flour in the dough is optional; you may use it or not, or use it to adjust the dough if necessary.
STORAGE
If the passatelli dough is too wet, add a pinch of breadcrumbs; if it’s too dry, add a tablespoon of broth or water.
Flour in the dough is optional; you may use it or not, or use it to adjust the dough if necessary.
FAQ
How many passatelli in broth per person?
The recommended amount of passatelli per person is about 110–120 g — a bit more than a normal portion of pasta because fresh pasta is heavier.
Which bread is best to prepare Passatelli in broth?
Remember that the Passatelli recipe originates as a recycling recipe, so common stale bread was used. In general, I recommend using a simple bread without fats. It’s necessary to dry it and then grate it finely.
Why do passatelli often fall apart in the broth? How not to have passatelli dissolve in the broth?
The reason they may fall apart once plunged into the broth is simple: the ingredient proportions are probably not right. I recommend following my grandmother’s Passatelli in broth recipe with the doses indicated here. Also keep in mind that it depends a lot on the characteristics of the ingredients you use: the aging of the Parmigiano, the size of the breadcrumbs, how much the eggs weigh — all factors to consider.
There is no precise rule, but consider that the dough should have a soft yet firm consistency; adjust accordingly by adding breadcrumbs if it’s too wet or water/broth if it’s too dry.
