Dry passatelli
- Energy Kcal 586
- Carbohydrates g 24.6
- of which sugars g 2
- Protein g 34
- Fats g 39
- of which saturated fat g 19.89
- Fiber g 1.4
- Cholesterol mg 269
- Sodium mg 2364
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note plus 2 hours of rest
PRESENTATION
Dry passatelli is a real gem in the Emilia-Romagna cuisine. And look, it’s not your typical pasta. What makes dry passatelli special is how it totally skips the flour—bringing together eggs, breadcrumbs, and a generous amount of Parmigiano cheese for that rich, moist bite. People in Romagna have been making this pasta for generations, using a special metal press called the "ferro per passatelli"—a tool that instantly takes you back to old kitchens and family tables. And you know what? Instead of being dropped into a hot meat broth like the classic winter version, passatelli asciutti is served dry. Which is great. This lets you enjoy the pasta’s tender texture and nutty flavor all on its own. Or, with toppings that make it pop even more. Many folks like to toss in sautéed mushrooms, bits of sausage, or even strips of prosciutto for a fresh twist. Perfect when you want something a bit different from the usual bowl of soup.
Throughout Romagna, you’ll discover all sorts of passatelli variations depending on the season or what’s in the pantry. Really, in spring and summer, it’s common to find passatelli asciutti mixed with fresh veggies or even some seafood for a lighter take. Pretty much like passatelli with vegetable sauce or passatelli with seafood. And the pasta? It keeps that crispy edge from the breadcrumbs and Parmigiano, standing up well to all sorts of toppings and sauces. What’s fascinating is how every family seems to have their own way of making homemade passatelli. There's always something new to try. Even though passatelli without broth might seem a bit unusual at first, it’s actually a golden, savory comfort food. Fits in just as well at a casual dinner as it does at a big holiday lunch. I mean, nothing beats that first bite of fresh, tangy cheese and soft, chewy pasta. For sure, especially when you know you’re getting a taste of true Romagnola tradition. It’s a dish that really really captures the heart and soul of this beautiful Italian region.
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- INGREDIENTS
- Breadcrumbs 1 cup (120 g)
- Parmigiano Reggiano PDO cheese 4.25 oz (120 g)
- Eggs 6 oz (170 g) - (about 3)
- Nutmeg to taste
- Fine salt to taste
- Lemon peel 1
- Prosciutto crudo 7.1 oz (200 g)
- Butter 5 ½ tbsp (75 g)
- Meat broth 6.3 cups (1.5 l)
How to prepare Dry passatelli
To prepare dry passatelli, start by making the Beef Broth. While it is cooking, prepare the dough for your passatelli. First, grate the zest of half a lemon 1, then crack and beat the eggs in a small bowl 2. In a larger bowl, combine the breadcrumbs and the Parmesan cheese 3;
add the zest of half a lemon 4 and a generous grating of nutmeg 5. Also add the eggs 6
and mix everything together; you can use a spatula 7 or knead by hand until you get a smooth and elastic dough 8. If it turns out to be too hard, add a little broth, while if it is too moist, add a bit more breadcrumbs. Wrap the dough in plastic wrap and let it rest for at least 2 hours at room temperature.
Once the dough has rested, remove the plastic wrap and place it on a lightly floured work surface. Dust also the surface with a little flour and then form the passatelli using the typical iron. To make them, you need to press and drag at the same time 10, this way the extended dough will come out through the holes. Cut them one by one using a blade and cut them into 1.5-inch long pieces 12, and place them on a lightly floured board or tray. Complete with all the dough this way.
At this point, strain the broth and keep it warm; then prepare the sauce. Cut the prosciutto into strips 13 about 0.4 inches wide, place the butter in a pan 14, wait until it is completely melted, and add the prosciutto strips 15.
Sauté the prosciutto for a couple of minutes over high heat 16, then add a ladle of broth 17, a bit more lemon zest 18, and turn off the heat.
Cook a few passatelli at a time in the boiling broth 19 until they float to the surface 20. At this point, using a slotted spoon, remove them from the broth and place them directly into the pan with the prosciutto-based sauce 21. Finish cooking the passatelli and gradually stir to combine them with the sauce.
Add another ladle of broth 22, toss the passatelli for 1-2 minutes 23 and serve. Add a bit more lemon zest to each plate and serve your dry passatelli hot 24!