Passatelli in broth Grandma’s recipe are one of the first courses most representative of traditional Italian cuisine. A humble dish rich in meaning, born from the ingenuity of home kitchens and handed down from generation to generation. Their origin is ancient and rooted in the need not to waste anything: that is why homemade bread, even when stale, together with eggs and cheese, gave life to a simple but substantial dough, capable of becoming a warm, nourishing first course, much like the classic pane cotto. Widespread especially in central and northern Italy, passatelli have always had a special place at holiday lunches, winter Sundays and whenever a hot broth meant care and welcome. Preparation is simple but ritualistic: the dough of breadcrumbs, cheese and eggs is worked calmly, rested and then “passed” directly into the broth through the special press, from which the dish takes its very name.
The aroma of lemon zest, the subtlety of nutmeg and the savory flavor of Parmigiano make passatelli in broth a unique first course, able to warm not only the body but also memory. This is a recipe that tells the story of grandmothers’ cooking, made of slow gestures, steaming pots and simply set tables.
Even today, passatelli are one of the most authentic comfort foods of the Italian tradition, ideal for cold days or when you crave a genuine dish that tastes like home and real cooking. A dish that does not follow fashions but resists time, precisely because it is deeply tied to popular gastronomic culture.
Follow me in the kitchen: I’ll show you how to make passatelli in broth. For a vegetarian version, you can cook them in a rich vegetable broth. Before starting, however, I remind you to take a look at my Facebook page and my Instagram profile to stay updated on all new recipes.
Also check these recipes to use up stale bread:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make passatelli in broth
- 8 1/2 cups meat broth
- 2 1/2 cups breadcrumbs
- 2 1/2 cups grated Parmigiano-Reggiano
- to taste lemon zest
- 1 pinch nutmeg
- to taste salt (only if the bread does not contain it)
Tools
- Pot
- Bowl
- Potato ricer
Steps to make passatelli in broth
For my recipe I used my homemade meat broth; you can find the link in the description.
To make traditional passatelli in broth, start by collecting the breadcrumbs and grated Parmigiano in a large bowl. Mix well to evenly distribute the dry ingredients, creating a homogeneous base.
Then add the eggs, one at a time, and begin mixing with a spoon. Scent the dough with grated lemon zest, taking care not to include the white pith, and finish with a generous grating of nutmeg.
Continue working until you obtain a compact but still soft mixture. Transfer the dough to a work surface and knead briefly with your hands without adding flour. Form a smooth ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After resting, bring the dough back to room temperature for a few minutes. Take a portion and place it in the ricer with large holes or in the special passatelli press.
Meanwhile, bring the broth to very hot temperature and keep it over low heat, avoiding a rolling boil.
Press the dough directly over the pot, letting passatelli about 4–5 cm long fall into the hot broth. Proceed gradually, cutting the strands to the desired length with a smooth-bladed knife.
Let the passatelli cook for a few minutes: they are ready when they rise to the surface. Stir gently and serve immediately, piping hot, with their broth.
Storage notes and tips
Passatelli in broth should be eaten as soon as they’re ready, while still soft and enveloping. Once cooked, they tend to absorb the broth and lose their ideal texture.
The raw passatelli dough can be prepared in advance and stored in the refrigerator for about 24 hours, well wrapped in plastic wrap. Before using it, it is advisable to let it sit at room temperature for a few minutes.
For an optimal result, the broth must be very hot but not at a violent boil: in this way the passatelli will cook evenly without falling apart. Cooking is very quick and it only takes a few minutes to bring them to the table.
An important tip concerns the dough consistency: it should be compact but not hard. If too soft, passatelli risk falling apart in the broth; if too dry, they will be difficult to extrude.
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FAQ (Questions & Answers)
Can passatelli in broth be prepared in advance?
It is possible to prepare the dough in advance and keep it in the refrigerator for up to 24 hours. Passatelli, however, should be cooked only when serving.
How long do passatelli cook in broth?
Passatelli cook in about 90 seconds: they are ready when they rise to the surface and are tender.
What kind of broth should be used for passatelli?
Traditionally, mild-flavored meat broths are used. It is important that the broth is well strained and flavorful, as it is the element that enhances the dish.
Can passatelli be frozen?
It is not recommended to freeze already cooked passatelli. The raw dough can be frozen if well wrapped, but the final result may be slightly different from fresh.
Why do passatelli break apart in the broth?
This usually happens if the dough is too soft or if the broth boils too vigorously. It is important to maintain a low flame during cooking.
