Passatelli in Brodo: Emilia-Romagna Breadcrumb Pasta
Passatelli in brodo are made from breadcrumbs, Parmesan and eggs pressed into short strands and cooked in broth.
They are simple, but the mixture needs the right firmness: soft enough to press, strong enough not to fall apart.
Breadcrumbs Become Pasta
Passatelli show how leftover bread can become something precise and comforting. Nutmeg and lemon zest are often used lightly for aroma.
The broth should be hot but not violently boiling when the passatelli go in.
Ingredients for Passatelli
- 150 g fine breadcrumbs
- 150 g grated Parmesan
- 3 eggs
- Nutmeg
- Lemon zest – optional
- 1 litre good broth
- Salt
Press the Dough into Hot Broth
- Mix the dough.
Combine breadcrumbs, Parmesan, eggs, nutmeg and a pinch of salt into a firm dough. - Rest.
Let the dough rest briefly so the crumbs hydrate. - Press.
Press through a passatelli tool or potato ricer into short strands. - Cook.
Drop into hot broth and cook until they rise and firm slightly.
Keep Passatelli from Breaking
- Use fine dry crumbs.
Coarse crumbs make weak strands. - Rest the dough.
Hydration helps it hold. - Avoid rolling boil.
Too much movement can break them.
Serving Passatelli
Serve immediately in broth, with extra Parmesan at the table.
More Emilia-Romagna Recipes
Continue with Tortellini in Brodo, Lasagne Bolognese.
