Passatelli in broth is a traditional Romagna recipe made with eggs, parmesan, and breadcrumbs. All immersed in a good warm meat broth.

It is an ancient recipe that was made with pantry leftovers, in fact, they are all simple ingredients.

Their name comes from the technique used, in fact, the compact dough is passed through a special tool called a ‘ferro’, equipped with holes with a diameter of 0.16 inches. But, in a modern way, you can easily use a simple potato masher, as I did.

A recipe that is usually served during the Christmas holidays and on cold winter evenings.

Tasty and original to see, they are also liked by the little ones.

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Difficulty: Easy
Cost: Very economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for making passatelli

1 1/2 meat broth
2/3 cup grated parmesan
1 cup breadcrumbs
2 eggs
to taste nutmeg
1 grated lemon zest
to taste fine salt

Tools

1 Bowl
1 Whisk
1 Potato masher
1 Knife

Steps for making passatelli in broth

To prepare the delicious passatelli in broth, start by bringing the meat broth to a boil.

Meanwhile, in a bowl crack the eggs and beat them with a whisk along with a pinch of fine salt.
Then add the grated zest of a small lemon, followed by the breadcrumbs.
And finally the grated cheese. Then mix well first with a fork and then knead energetically with your hands
until you obtain a compact and homogeneous dough. Let it rest for about an hour in a cool place, preferably in the fridge, wrapped in cling film. After the time has passed, pass it through the potato masher or with the special iron and as the passatelli come out, cut them to the desired length with a knife and plunge them directly into the boiling broth. Then cook for a few minutes until they float to the surface.
Once the cooking is complete, season with a drizzle of extra virgin olive oil and serve hot… enjoy your meal