📝 About This Recipe
Passatelli in Brodo is a quintessential comfort dish from the Emilia-Romagna region of Italy, where breadcrumbs, Parmigiano-Reggiano, and eggs are transformed into savory, worm-like pasta. Unlike traditional flour-based pasta, passatelli offer a unique, slightly grainy texture and a deeply umami flavor profile accented by a hint of aromatic nutmeg and lemon zest. Simmered in a rich, golden capon or chicken broth, this dish is a warm embrace in a bowl, traditionally served during Christmas and family gatherings.
🥗 Ingredients
For the Passatelli Dough
- 150 grams Breadcrumbs (very fine, traditional dry breadcrumbs, not Panko)
- 150 grams Parmigiano-Reggiano (aged 24 months, freshly and finely grated)
- 3 Large Eggs (at room temperature)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Zest (from an organic lemon, very finely minced)
- 1 pinch Fine Sea Salt
- 1 tablespoon All-purpose Flour (optional, to help bind if the dough is too soft)
For the Broth
- 2 liters Meat Broth (Brodo di Carne) (high-quality homemade beef, chicken, or capon broth)
- 3-4 pieces Black Peppercorns (whole)
For Garnish
- to taste Parmigiano-Reggiano (extra for dusting)
- 1 sprig Fresh Parsley (optional, for a pop of color)
👨🍳 Instructions
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1
Begin by preparing your workspace and ensuring your meat broth is in a large pot. If the broth was refrigerated, bring it to a very gentle simmer over low heat while you prepare the dough.
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2
In a large mixing bowl, combine the fine breadcrumbs and the freshly grated Parmigiano-Reggiano. It is crucial that both are finely ground to ensure the passatelli hold their shape.
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3
Add the freshly grated nutmeg, lemon zest, and a tiny pinch of salt to the dry mixture. Whisk these together until the aromatics are evenly distributed.
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4
Create a well in the center of the dry ingredients and crack the three eggs into it. Using a fork, lightly beat the eggs and gradually incorporate the breadcrumb mixture.
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5
Once the mixture starts to come together, switch to using your hands. Knead the dough inside the bowl until it forms a compact, slightly moist, and elastic ball.
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6
Check the consistency: the dough should be firm but not crumbly. If it feels too wet, add a tablespoon of flour; if too dry, add a teaspoon of broth or a bit of whisked egg.
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7
Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for at least 15-20 minutes. This allows the breadcrumbs to hydrate and the flavors to meld.
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8
Unwrap the dough and cut it into 3 or 4 smaller manageable pieces. Keep the pieces you aren't working with covered so they don't dry out.
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9
Prepare a potato ricer with large holes (the traditional tool is a 'ferro per i passatelli', but a ricer works perfectly). Place a piece of dough into the ricer.
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10
Bring your broth to a rolling boil. Hold the ricer directly over the boiling broth and squeeze firmly, allowing the passatelli to fall directly into the liquid.
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11
When the passatelli reach about 1.5 to 2 inches in length, use a sharp knife to cut them off from the bottom of the ricer so they drop into the pot.
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12
Repeat the process quickly with the remaining dough. Do not crowd the pot; work in batches if necessary, though they usually cook very fast.
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13
The passatelli are done as soon as they float to the surface, which usually takes only 1 to 2 minutes. Do not overcook them or they will become mushy.
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14
Turn off the heat immediately. Use a ladle to gently portion the passatelli and the golden broth into warmed shallow bowls.
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15
Serve immediately with an extra sprinkle of Parmigiano-Reggiano and a final grating of nutmeg if desired.
💡 Chef's Tips
Always use high-quality, dry Italian breadcrumbs; avoid soft sandwich bread crumbs or flavored Panko as they lack the structure needed. The ratio of cheese to breadcrumbs is usually 1:1, but ensure your cheese is finely grated so the dough doesn't break apart. Don't skip the resting period for the dough; it's essential for the breadcrumbs to absorb the moisture and prevent the pasta from disintegrating in the broth. If your passatelli break apart instantly in the broth, your dough is too soft—knead in a little more breadcrumb or a dusting of flour before continuing. Avoid stirring the pot vigorously once the passatelli are in; they are delicate and can break easily.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from Romagna, such as an Albana di Romagna or a Pignoletto. Serve as a 'Primo Piatto' followed by a main course of Bollito Misto (Italian boiled meats) using the meats from your broth. A side of sautéed bitter greens like chicory or rapini balances the richness of the cheese and eggs. For a modern twist, serve 'Passatelli Asciutti' (dry) by boiling them in water and tossing with a truffle cream sauce or a sausage ragù. Finish the meal with a simple fruit crostata or a slice of Ciambella Romagnola.