Passatelli in broth – traditional recipe

I The pastelli in broth are one of the most iconic dishes of traditional Italian cuisine, a symbol of simplicity and authentic taste.
Prepared with a few ingredients — breadcrumbs, Parmesan, eggs and aromas — they perfectly represent the philosophy of the kitchen of the past: no waste, only quality.

This recipe, especially typical of Emilia-Romagna, has become over the years a great classic loved throughout Italy, perfect for the coolest days or for a lunch that tastes like home.

Why prepare the passatelli

  • are easy and quick to make
  • They require few ingredients
  • are a warm and comforting first course
  • bring to the table the true Italian tradition
  • They are also perfect for special occasions

Useful information

  • Servings: 3-4 persons
  • Preparation time: 10 minutes
  • Scope: first course

Simple ingredients, extraordinary result

  • 150 g breadcrumbs
  • 150 g of Parmigiano Reggiano 36 months grated
  • 3 eggs
  • Grated lemon zest
  • Nutmeg q.b.
  • Salt and pepper q.b.
  • Meat broth (about 1.5 liters)

Preparation of the passatelli

Preparing homemade passatelli is simpler than it looks, but there are some basic steps to be followed.

  1. Prepare the dough
    In a bowl combine breadcrumbs and grated Parmesan.
  2. Add liquid ingredients
    Incorporate the eggs and start stirring.
  3. Smell the dough
    Add lemon zest, nutmeg, salt and pepper.
  4. Work the compound
    Knead until you get a compact but soft mixture.
  5. Let it rest
    Let the dough rest for about 10 minutes: it is a fundamental step for the consistency.

How to cook the passatelli in the correct way

Bring the meat broth to a boil and, using the appropriate iron for passatelli (or a masher potato with wide holes), form directly the passatetelli inside the hot broth.

The cooking is very quick: when they rise to the surface, they are ready.

How to serve them best

The passatelli should be served:

  • well hot
  • with abundant broth
  • with a sprinkling of Parmesan

They are perfect as a first course on special occasions, but also for a Sunday family lunch.

Variants to try

Even a traditional recipe can be customized:

  • dry pastels with fish sauce
  • passatelli with vegetable broth
  • addition of herbs in the dough
  • more citrus version with more intense lemon zest

Board of the workshop

Do not underestimate the choice of Parmesan: a long seasoning (like 40 monthsi) gives the pastels a much more intense and authentic flavor.

If you want a really excellent result, always start from selected ingredients.

The ingredients make a difference

To get some really good passes:

Frequently Asked Questions

Why do the passatels break?
Probably the dough is too dry or not tied. Add an egg or work the mixture better.

Can they be prepared in advance?
Yes, you can prepare the dough and store it in the refrigerator for a few hours.

Can they be frozen?
Better to avoid it: they give the best just done.