Passatelli in broth with soy sauce
- Lactose Free
- Energy Kcal 301
- Carbohydrates g 24.8
- of which sugars g 2.3
- Protein g 21.1
- Fats g 13.1
- of which saturated fat g 7.27
- Fiber g 1.5
- Cholesterol mg 185
- Sodium mg 1983
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 3 h 5 min
- Serving: 4
- Note + 5 minutes of dough resting
PRESENTATION
Passatelli in broth brings the heart of Emilia Romagna’s kitchen straight to your table, and look, this version has a cool twist with a splash of soy sauce. You get passatelli in broth that starts just like Italian grandmas have done for ages—with bread crumbs, eggs, moist Parmesan, and a dash of nutmeg mixed into little dumplings. Really good stuff. This all lands in a warm, tender broth perfect for cold nights when nothing else hits the spot.
And the soy sauce? It isn’t a traditional move, but it gives the broth a gentle savory depth that surprises without covering up any of the classic flavors you'd expect from Italian soup recipes. Think of it as an upgrade—still comforting, just with a twist that wakes up your taste buds.
Thing is, regional takes on this dish keep things interesting. In Emilia Romagna, you’ll find folks making their own homemade passatelli and tossing them into broth with mushrooms, sausage, or a sprinkle of Grana Padano or ham for extra kick. That’s the thing about traditional Italian pasta like this—it’s simple but super flexible, and everyone has their own spin. Some prefer a clear broth, while others want it richer, but they all agree the golden dumplings soaking up the rich flavor make it special.
With this version, adding soy sauce brings out something a bit umami, blending Italian comfort with a hint of something different. For sure. When you sit down with a bowl, you’re getting a taste of Emilia Romagna’s pride and a creative mix of old and new. So, whether it’s a family night or just a quiet evening when you crave real Italian comfort food, passatelli in broth with soy sauce feels like a big, warm hug—hearty, and just a bit unexpected.
Enjoy a meal that really really shows the warmth and innovation of Italian cuisine, with a touch of exotic flair. Can't go wrong with that.
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- INGREDIENTS
- Breadcrumbs 1 cup (120 g)
- Lemon peel ½
- Eggs 6 oz (170 g) - (about 3)
- Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - grated
- Nutmeg to taste
- Fine salt to taste
- Meat broth 4 ¼ cups (1 l) - unsalted
- Soy sauce 3 ⅓ tbsp (50 g)
How to prepare Passatelli in broth with soy sauce
To prepare passatelli with broth in soy sauce, start by making the Beef Broth which requires a long cooking process. In a pot, place the vegetables (celery, tomato, carrot, and onion slightly sautéed in a pan for even more flavor) and the beef 1. Then pour 3 liters (101 fl oz) of water to cover everything and let it boil for 1 hour 2, skimming the surface from time to time. Then add the last liter (34 fl oz) of water and boil for about 2 hours over medium heat. Once ready, you can strain the broth and put it back on low heat 3.
It is not necessary to salt the broth, because once ready you can add the soy sauce 4. Turn off the heat and set aside (if you used a good cut of meat to make the broth, you might enjoy it as a second course, perhaps seasoning it with Salsa Verde!) and focus on the passatelli dough: grate the lemon zest 5, being careful not to take the white part which is bitter and set it aside. Beat the eggs in a bowl 6 and set aside.
In a larger container, pour the breadcrumbs and grated Parmesan cheese 7, also add the lemon zest 8, and grate the nutmeg 9
and finally the beaten eggs along with a pinch of salt 10. Mix the ingredients with a spatula 11, or by hand if you prefer, and work until you get an elastic and compact dough 12. If it turns out too dry, add a little broth, otherwise, if it's too soft, add a little more breadcrumbs.
Wrap the dough in plastic wrap and let it rest for 5 minutes in a cool place 13. Remove the wrap from the dough and place it on a lightly floured work surface, dust the surface with a little flour and then form the passatelli using the typical press. To make them, you will have to press and drag at the same time, so that the elongated dough will come out of the holes 14. Then cut them with a blade and slice them to 1.5 inches in length 15, placing them on a lightly floured tray.
Bring the meat broth to a boil and then add the passatelli (16-17). As soon as they float to the surface, they are cooked, so drain them with a slotted spoon 18
and place them in serving dishes (or in an earthenware bowl for a more characteristic presentation) 19, add the hot meat broth 20 until they are covered and serve the passatelli in broth with soy sauce piping hot 21.