TABELIAAUTHENTIC RECIPE
Passatelli in BrodoPassatelli in Broth
A soup of thick pasta-like strands made from Parmigiano, breadcrumbs and eggs, served in broth. A winter staple of home cooking in Emilia-Romagna.
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Ingredients (4 servings)
- Parmigiano ReggianoFinely grated.100 g
- Fine dry breadcrumbs100 g
- Eggs3 pieces
- Nutmeg1 pinch
- Beef and chicken broth1500 ml
Method
Grate the Parmigiano
- 1 Finely grate the Parmigiano.
Knead the passatelli dough
- 1 Mix the Parmigiano, breadcrumbs, eggs and nutmeg and knead until combined.
- 2 If firm, add breadcrumbs; if soft, add Parmigiano.
Press and cut the dough
- 1 Pack the dough into a passatelli press, or a food mill with large holes or a spaghetti machine, and press it through.
- 2 Cut into lengths of 4–5cm.
Cook the passatelli in broth
- 1 Bring 1500ml broth to the boil, add the passatelli and cook for 2–3 minutes.
- 2 Ladle immediately into bowls and serve piping hot.
Ready when
Floating to the surface is the sign that they are cooked.
About this dish
In Emilia-Romagna’s winter home cooking, passatelli appear in place of ordinary pasta: a dough of breadcrumbs, Parmigiano and eggs is pushed through a press. Worm-like in shape and pleasantly chewy, they are served with clear chicken or capon broth.
Passatelli originated in the cooking of the poor. Stale bread was bound with grated Parmigiano and eggs, then cooked in broth rather than discarded. The thrift of farming households became a dish in its own right; descriptions also appear in cookbooks of the 17th and 18th centuries.
Passatelli in brodo are a constant presence at Christmas, New Year’s Eve and family gatherings that mark important occasions. Traditionally, the broth is made from capon, a castrated rooster, and the clear golden soup is a winter feast by itself.
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