Non-VegetarianEmiliana-Romagnola cuisine Soups

Passatelli in Brodo

Name: Passatelli in Brodo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 150 g Dry breadcrumbs; 150 g parmigiano reggiano dop; 3 Eggs; 0.5 tsp fresh nutmeg; 1 tsp lemon zest; 0.5 tsp Fine sea salt; 1.5 l rich meat broth

Passatelli in brodo is a Romagnol comfort classic of thick, textured breadcrumb and Parmigiano strands gently cooked in a rich meat broth.

🇮🇹Italy· Emilia-Romagna

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Medium
Calories: 410 kcal

Ingredients

0 of 7 gathered

Servings

150 g Dry breadcrumbs — finely ground from stale crustless white bread
150 g parmigiano reggiano dop — aged 24 months, freshly and finely grated
3 Eggs — medium, at room temperature
½ tsp fresh nutmeg — freshly grated
1 tsp lemon zest — finely grated from an unwaxed lemon
½ tsp Fine sea salt — adjust to taste
1½ l rich meat broth — brodo di carne made with capon or beef and chicken

Equipment

•ferro per passatelli (or potato ricer with 4-5 mm holes)
•mixing bowl
•large saucepan
•bench scraper or sharp knife

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 20 g
carbs: 32 g
fibre: 2 g
protein: 26 g
calories: 410 kcal

Instructions

1
Combine the breadcrumbs, grated Parmigiano Reggiano, nutmeg, lemon zest, and sea salt in a bowl.
2
Make a well in the centre and crack in the eggs.
3
Mix with a fork until the mixture starts to clump together.
4
Knead by hand on a clean surface for two minutes into a compact, firm dough.
5
Wrap the dough tightly in cling film and let it rest at room temperature for fifteen minutes.
6
Bring the meat broth to a gentle simmer in a large saucepan over medium heat.
7
Cut the rested dough into two equal portions.
8
Place one portion into a passatelli iron or a potato ricer fitted with large round holes.
9
Hold the tool directly over the simmering broth and press firmly to extrude thick strands.
10
Cut the strands at roughly 4 to 5 cm in length with a knife, letting them drop straight into the broth.
11
Repeat immediately with the remaining dough.
12
Simmer gently for two minutes until the passatelli float to the surface, then ladle into warm bowls.

Chef's tips

The dough must be firm and dense; if it is too wet, the passatelli will disintegrate in the simmering broth. Use stale, unflavoured sourdough or country bread rather than commercial panko or dried breadcrumbs. Press the strands directly into the broth to prevent them from sticking or breaking.

Ingredient substitutions

rich meat broth → rich vegetable broth made with roasted onions, carrots, and celery for a vegetarian version
ferro per passatelli → sturdy potato ricer fitted with large round holes (4 to 5 mm)

Storage

Passatelli are best eaten immediately, but uncooked dough can be wrapped tightly and kept in the fridge for up to 12 hours.

Reheating

Reheat any leftover cooked passatelli very gently in additional broth over low heat until warm, avoiding a rolling boil.

Common mistakes to avoid

•Using commercially ground, ultra-fine breadcrumbs which make the dough gummy and fragile.
•Boiling the broth vigorously, which can cause the delicate strands to break apart.
•Pressing the dough onto a tray beforehand instead of dropping directly into the broth.

Serving suggestions

Serve immediately in wide, shallow soup bowls with plenty of piping hot broth.Offer extra finely grated Parmigiano Reggiano at the table for dusting on top.