Passatelli in Brodo Marchigiani
Thick, textured strands of breadcrumbs, aged cheese, and egg simmered gently in rich meat broth. Passatelli in brodo is a northern Marche comfort classic shared with Romagna.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •potato ricer with large holes or passatelli iron
- •large mixing bowl
- •wide saucepan
- •microplane
- •chef knife
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 21 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 420 kcal
Instructions
- 1
Combine the breadcrumbs, grated Parmigiano Reggiano, flour, nutmeg, lemon zest, salt, and black pepper in a mixing bowl.
- 2
Make a well in the centre and add the beaten eggs and softened butter.
- 3
Stir with a fork until the mixture begins to form clumpy dough.
- 4
Knead the mixture by hand on a work surface for three minutes until compact and smooth.
- 5
Wrap the dough tightly in clingfilm and rest at room temperature for fifteen minutes.
- 6
Bring the meat broth to a gentle, steady simmer in a wide saucepan.
- 7
Place half of the rested dough into a potato ricer fitted with large round holes.
- 8
Hold the ricer directly over the simmering broth and press firmly to extrude long strands.
- 9
Cut the strands with a sharp knife when they reach roughly four centimetres in length.
- 10
Repeat the pressing and cutting process with the remaining dough directly into the simmering broth.
- 11
Simmer very gently for two minutes until the passatelli float to the surface.
- 12
Ladle the passatelli and hot broth immediately into warmed shallow soup bowls to serve.
Chef's tips
Use stale homemade or bakery bread rather than industrial dry breadcrumbs, which absorb too much moisture and make the strands dense. If the dough feels too dry to bind, add a teaspoon of broth; if it feels sticky, add a dusting of grated cheese.
Ingredient substitutions
- rich mixed meat broth → a clear vegetable or light chicken broth for a milder base
- passatelli iron → a sturdy potato ricer fitted with the disc with the largest holes (about 4 to 5 mm)
Storage
Store leftover cooked passatelli in their broth in an airtight container in the fridge for up to one day.
Reheating
Reheat slowly in a saucepan over low heat until steaming, avoiding a rolling boil so the strands stay intact.
Common mistakes to avoid
- •Boiling the broth too violently, which breaks the delicate passatelli strands into pieces.
- •Using bread with thick dark crusts, which creates a speckled, uneven dough that crumbles.
- •Skipping the resting period, resulting in a rubbery dough that resists extrusion through the ricer.
Serving suggestions
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