Skip to content
Fresh Pasta

Passatelli in Brodo (Parmesan and Breadcrumb Noodles in Broth)

Passatelli in brodo are thick strands of breadcrumbs, eggs and Parmigiano cooked in meat broth: a quick, comforting first course from Emilia-Romagna.
Recipe Passatelli in Brodo (Parmesan and Breadcrumb Noodles in Broth)
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Passatelli in Brodo is a fresh pasta first course from Emilia-Romagna that is ready in just 20 minutes. Quick and easy to make, it is a warming dish, perfect for dinner on cold evenings.

The Passatelli in Brodo recipe we are sharing is the one universally recognized as the original Passatelli in Brodo recipe, the so-called grandma’s Passatelli in Brodo, a recipe steeped in tradition with guaranteed results. Passatelli in brodo are a typical dish of the farmhouse tradition that millions of families would never leave off the table on Christmas Eve: a humble recipe, made with humble ingredients but rich in flavor, history and family love.

Once you have read our recipe you will know exactly how to make Passatelli in Brodo in just a few minutes, perfect for a dinner that is out of the ordinary on cold fall and winter evenings, or for your Christmas holiday table. Tradition calls for meat broth for Passatelli in Brodo, but if you like you can also use chicken broth or, if you are in a hurry, broth made from a bouillon cube.

So come and discover with us how to make traditional Passatelli in Brodo from Romagna, a recipe that, once you try it, will without a doubt earn a place in your Christmas recipe collection and beyond.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make passatelli in brodo, start by making the meat broth following our recipe, then move on to the passatelli: put the breadcrumbs in a bowl.
    Making passatelli in brodo, photo 1
    Making passatelli in brodo, photo 2
  2. Then add the Parmigiano, the flour, a pinch of nutmeg, a pinch of salt and the grated zest of half a lemon, one after the other.
    Making passatelli in brodo, photo 5
    Making passatelli in brodo, photo 6
  3. Beat the eggs in a bowl and add them. Using a fork, start mixing all the ingredients together well.
    Making passatelli in brodo, photo 7
    Making passatelli in brodo, photo 8
  4. Continue kneading by hand, then let the dough rest in the refrigerator for 30 minutes. Next, take a small piece of dough, put it in a passatelli press or a potato ricer with large holes and start shaping the passatelli.
    Making passatelli in brodo, photo 9
    Making passatelli in brodo, photo 10
  5. Press the dough through the tool and form the passatelli directly over the pot of hot broth. Using a sharp knife, cut them when they reach 5-6 cm (about 2 in) in length. Make sure the broth is very hot but not boiling too hard, or the passatelli could break while they cook.
    Making passatelli in brodo, photo 11
    Making passatelli in brodo, photo 12
  6. When the passatelli float to the surface, lift them out of the pot with a slotted spoon and put them in the serving bowls. Add a ladleful of broth and serve the passatelli in brodo with a sprinkle of Parmigiano Reggiano, if you like. Finally, remember to download our App with exclusive content and fewer ads!
    Passatelli in meat broth

Variations and Alternatives

In the original recipe for passatelli in brodo from Emilia, the broth used is meat broth, but this dish can also become a perfect vegetarian first course simply by using Vegetable Broth. For a more flavorful dish, you can add some crumbled amaretti cookies to the dough: they will give your passatelli in brodo a very inviting and decidedly Christmassy flavor.

Tips

Once the dough is ready, you can shape the passatelli right away if you like, but we suggest letting it rest for a little while so that all the flavors blend well.

Storage

Passatelli dough keeps in the refrigerator for one day, covered with plastic wrap.

Comments