Passatelli (Homemade pasta nuggets) in broth



Passatelli (Homemade pasta nuggets) in broth

Emilia Romagna is the cradle of good food and handmade meals, such as fresh egg pasta. Making it requires a "dance" with a precise rhythm and swaying, while the hands work the dough. We want to immerse you in another traditional dance of this region, a true specialty: passatelli (homemade pasta) in broth. Characteristic movements to follow also exist to make this particular type of pasta with eggs, breadcrumbs, and Parmesan cheese. When using the traditional tool to prepare passatelli, you will need to squish, pull, and use force with patience. Since not everyone has this tool at their disposal, we have chosen to use a potato masher with wide holes. It is a very simple and easily accessible method that will allow you to make textbook passatelli in broth, perfect for your Christmas menu or New Year's Eve dinner!

Eggs 6 oz (170 g) - (approx. 3)
Breadcrumbs 1 cup (120 g)
Parmigiano Reggiano DOP cheese 4 ¼ oz (120 g) - to be grated
Lemon peel 1
Nutmeg to taste
Fine salt to taste
Meat broth 4 ¼ cups (1 l)

How to prepare Passatelli (Homemade pasta nuggets) in broth

To prepare passatelli, start by heating a good meat broth. While it's cooking, grate the lemon zest (being careful not to grate the white part, which is bitter), and set it aside 1. Do the same with the eggs, beat them for a few moments in a bowl together with a pinch of salt and set aside 2. In a larger bowl, pour the breadcrumbs and grated Parmesan cheese 3.

Add the lemon zest 4, season with grated nutmeg 5 and pour in the eggs 6.

Mix the ingredients with the help of a spatula 7 or by hand if desired, and mix until the dough is elastic and compact 8. If it is too dry, add a very small quantity of broth; if it is too soft, add some breadcrumbs. Wrap the dough with plastic wrap and let it rest at room temperature for at least 2 hours 9. This will make the mixture more compact and prevent the passatelli from coming apart while cooking.

Once the dough has finished resting, mash with a potato masher with wide holes 10 directly into the boiling broth 11.Use the blade of a knife to cut the passatelli to a length of approximately 1 1/2 inches (4 cm) 12.

Cook your passatelli 13. As soon as they rise to the surface, transfer them to a serving plate 14. Serve the passatelli in hot broth 15, top with grated Parmesan cheese and freshly ground black pepper if desired!


You can keep the passatelli dough for a maximum of one day, storing it in the refrigerator covered with plastic wrap. You can also store them cooked, but they will not retain their consistency.


Can they only be eaten in broth? Of course not! You can enjoy passatelli with ready-made sauces like zucchini pesto or a delicious ragu sauce.

Interesting fact

Passatelli come from Emilia-Romagna, but are enjoyed in other parts of Italy. For example, in the Marche region where meat passatelli are made, the meat used for the broth is used in the mixture for the dough. In Rome, passatelli cooked in broth are considered a festive dish. The tool used to make them does not have a specific name, but in dialect it is called "fèr per i pasatèi". The holes for the dough to come out have varying width (4 to 5 mm), thus ensuring that the passatelli always have different shapes.