Classic Passatelli in Brodo is a classic comfort food from Emilia-Romagna that combines simple ingredients to create a dish of rustic charm. The passatelli are made with a basic dough consisting of breadcrumbs, eggs, Parmigiano-Reggiano, and nutmeg. They are then gently pressed into a rich, simmering meat broth until they become tender. The end product is a hearty, intensely delicious soup that epitomizes Italian tradition and is ideal for cold nights, festive lunches, or a little bit of home with every bite.
Classic Passatelli in Brodo
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Calories
400
Classic Passatelli in Brodo is a classic comfort food from Emilia-Romagna that combines simple ingredients to create a dish of rustic charm. The passatelli are made with a basic dough consisting of breadcrumbs, eggs, Parmigiano-Reggiano, and nutmeg. They are then gently pressed into a rich, simmering meat broth until they become tender. The end product is a hearty, intensely delicious soup that epitomizes Italian tradition and is ideal for cold nights, festive lunches, or a little bit of home with every bite.
Ingredients
-
150g (1 ½ cups) breadcrumbs (preferably from day-old bread)
-
150g (1 ½ cups) Parmigiano-Reggiano, finely grated
- 3 medium eggs
- Zest of 1 lemon (optional, for a fresher flavor)
-
A pinch of ground nutmeg
-
Salt to taste
- 2 liters (8 cups) beef and/or chicken broth (preferably homemade or high-quality store-bought)
-
1 small onion
- 1 carrot
- 1 celery stalk
-
Salt to taste
For the Passatelli
For the Brodo (Broth)
Directions
Prepare the Broth
- Place the onion, carrot, and celery in a large pot with the broth.
- Bring to a boil, then reduce to a simmer for at least 30–45 minutes to enrich the flavor.
- Strain the broth and keep it hot on the stove.
Make the Passatelli Dough
- In a mixing bowl, combine the breadcrumbs, Parmigiano-Reggiano, nutmeg, and lemon zest (if using).
- Add the eggs and a pinch of salt.
- Mix until you have a dense, uniform dough. If it’s too dry, add a few drops of water. If too wet, add a bit more breadcrumbs.
- Let the dough rest for 15–30 minutes, covered.
Form the Passatelli
- Using a potato ricer with large holes or a passatelli press, press the dough directly over a floured surface or into the simmering broth, cutting strands at about 4–5 cm (1.5–2 inches) in length.
- If forming outside the pot, transfer gently into the simmering broth afterward.
Cook
Simmer the passatelli in the broth for about 3–5 minutes, or until they rise to the surface and are tender but firm.
Serve
- Ladle the hot broth and passatelli into bowls.
- Top with extra Parmigiano if desired, and serve immediately.