Romagnolo passatelli in broth is the recipe I prepared on TV in my cooking show La cucina di Vane on Canale10, one of the most representative first courses of Romagna cuisine that I learned thanks to my husband’s grandmother, Nonna Giovanna, a true Romagnola.
An ancient, simple and genuine recipe, made with a few humble ingredients such as breadcrumbs, Parmigiano Reggiano and eggs.
Perfect for holidays, Sunday lunch or whenever you want a warm dish that smells of home and tradition.
Today I explain how to prepare homemade passatelli in broth, with a detailed and foolproof method.
Remember that I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and at 7:40 PM, I’ll be waiting for you, don’t miss it!
You can read all the recipes made again on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups breadcrumbs
- 1 1/2 cups grated Parmigiano Reggiano
- 4 medium eggs
- 1 lemon zest (Untreated)
- 1 teaspoon ground nutmeg
- Half teaspoon fine salt
- 8 1/2 cups meaty broth
How to prepare Romagnolo passatelli in broth
First, pour the grated Parmigiano Reggiano and the breadcrumbs into a large bowl, then mix well to combine the ingredients.
Add the nutmeg and the grated lemon zest, which will give the passatelli their typical and unmistakable aroma.
Add the eggs one at a time, stirring initially with a fork. Wait for each egg to be fully absorbed before adding the next.When the dough begins to take shape, work it with your hands until you obtain a homogeneous, soft and compact mixture that is not sticky. If necessary, let it rest a few minutes covered.
Meanwhile, bring the meat broth to a boil; it must be very hot when you cook the passatelli.
Divide the dough into small portions and, using a potato ricer with large holes or the special passatelli press, let the dough fall directly into the boiling broth, cutting the passatelli to a length of about 1 1/2 inches, or you can cut the pasta on a tray and then add it to the boiling broth.
Cook the passatelli in the broth for 3-4 minutes.Turn off the heat and let them rest a few minutes in the broth so they will absorb the flavors perfectly.
Serve the Romagnolo passatelli in broth piping hot, with a sprinkle of Parmigiano Reggiano if you like.
… Vane’s tips
… Vane’s tips
Use a flavorful meat broth, essential to enhance the taste of the passatelli.
Do not remove the lemon zest: it is one of the key elements of the traditional recipe.
Use a flavorful meat broth, essential to enhance the taste of the passatelli.
Do not remove the lemon zest: it is one of the key elements of the traditional recipe.
