Passatelli in Brodo

Katia Amore |
Photo by  Tamara Mambelli
Difficulty Level
Medium
Cooking Time
30 m
Cost
Low

Photo courtesy of © Tamara Mambelli

Passatelli are a traditional recipe from Romagna; they are little cylinders (roughly 4 mm thick and 4 cm long) prepared with a mixture of bread crumbs, Parmesan cheese, eggs, nutmeg and lemon zest.

Passatelli are prepared using a special tool which is a slightly domed metal disc with a diameter of 15 cm, with 4-5 mm wide holes with a dumbbell and two side handles.

This tool is placed over a ball of dough and then pressed on top of it so that the 'passatelli' can protrude through the holes. They  are then cut with a knife to the length of around 4 cm, ready to be cooked in a rich broth. As an alternative to the traditional 'passatelli tool',  you can use a potato masher with large holes.

 

Ingredients
grated Parmesan cheese
120 gr
eggs
3
breadcrumbs
120 gr
lemon zest
beef broth
1 lt
nutmeg
1/2 tea spoon
Units Converter
Unit Type
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
Temperature
Convert from
Convert to
Instructions

Prepare a rich beef or chicken broth with a stalk of celery, a small onion, a carrot and a tomato.  

Beat the eggs  with a fork and add the grated Parmesan cheese, the bread crumbs, a pinch of salt, nutmeg, pepper and the lemon zest.

Mix the ingredients until the mixture is firm but elastic (if it is too hard and dry, add a little broth to soften it). Set aside to rest in a tea towel for 5 minutes, then take a bit of dough at a time and either use the passatelli tool to make them or pass the dough through a masher using the disk with large holes.

Cut with a knife once the passatelli are about 4 cm long and spread them on a clean tea towel without overlapping them.

Bring the broth to a boil and pour in the passatelli. When they start to float to the surface take them out and put them in a bowl and add some broth. Serve them with grated Parmesan cheese on top.