Passatelli in broth are a classic dish for cold winter evenings, even better during the Christmas holidays.
Passatelli are a type of fresh pasta, prepared according to the ancient recipe that combines the simplicity of fine breadcrumbs with the savory taste of Parmigiano Reggiano DOP and the unmistakable aroma of lemon zest. These rustic ‘vermicelli’, pushed through the special iron or potato masher, are cooked and served in a slowly cooked capon or beef broth, offering a warming, hearty first course deeply rooted in the Emilia-Romagna tradition.”
Traditionally, Passatelli are served in meat (chicken or capon) broth, but they are also excellent with vegetable or fish stocks.
Note: The preparation times of Passatelli refer only to their preparation and cooking, while the preparation and cooking times of the broth must be calculated separately.
Measured for you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: Winter, Spring, Christmas
- Energy 322.61 (Kcal)
- Carbohydrates 29.12 (g) of which sugars 2.37 (g)
- Proteins 20.86 (g)
- Fat 13.37 (g) of which saturated 7.19 (g)of which unsaturated 5.79 (g)
- Fibers 2.09 (g)
- Sodium 1,502.90 (mg)
Indicative values for a portion of 300 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 for Passatelli in Broth
- 3 eggs
- 1 1/4 cups breadcrumbs
- 1 cup grated Parmesan cheese
- as needed lemon zest
- as needed nutmeg
- as needed salt
- 4 1/4 cups meat broth (or vegetable or fish stock)
- as needed flour
Passatelli in broth
Tools
- 1 Bowl
- 1 Potato masher
- 1 Pot
- 1 Knife
Steps for Passatelli in Broth
Let’s go to the kitchen
Click here to find out how to make meat broth preferably with bone.
here the chicken or capon broth and
here the fish or shrimp stock
While preparing one of these 3 broths, start making the Passatelli dough.
Grate the lemon zest, only the yellow part please. Beat the eggs in a bowl with a pinch of salt. In a larger bowl, mix breadcrumbs (better if grated from stale bread), grated Parmigiano Reggiano DOP, and nutmeg.
Mix the ingredients using a spatula and then by hand, with a lot of patience for not a short time. Notice that I haven’t mentioned flour yet? It’s simple, it may not always be necessary, this could depend on the humidity of the mixture, if your mixture is quite moist you will add it, otherwise not.
Form a ball, wrap it in plastic wrap, and let it rest for at least 20 minutes.
Divide the dough into many balls and insert one piece of dough at a time into a potato masher with holes at least 5 mm wide (3/16 inches), pressing it directly into the broth or onto a tray if you want to store them.
As I was saying, in the case of immediate cooking, press the Passatelli directly into the lightly boiling broth.
Cut the Passatelli with a knife as they come out of the potato masher holes, making them about 3 – 3.5 inches long.
Passatelli have a relatively short cooking time, in fact, just like gnocchi, as soon as they rise to the surface, you should collect them.
Serve them directly in individual bowls or in a soup tureen, very hot, if you prefer garnish with a bit more grated Parmigiano Reggiano, parsley, and black pepper.
Storage
Passatelli in broth only last for a very short time, about one day, but if you want to freeze them, just flour them abundantly, spread them on a tray, and only after they have frozen, gently gather them into bags.
When cooking, toss them into the boiling broth while still frozen.
FAQ
Passatelli in broth
Can I make them with mushroom broth?
Yes, that’s a good pairing.
Passatelli in broth
