Let me tell you about the dish that makes Italian grandmothers nod in approval—Passatelli in Brodo. Picture this: golden strands of cheesy pasta bobbing in a fragrant, soul-soothing broth, each spoonful tasting like a hug from Nonna herself. Hailing from the rolling hills of Emilia-Romagna, this dish is the edible equivalent of curling up by the fireplace on a chilly evening. Whether you’re a kitchen newbie or a seasoned home cook, mastering passatelli means unlocking one of Italy’s best-kept comfort food secrets. And trust me, once you taste it, you’ll wonder how you ever lived without it.
Why This Recipe Works
- Minimal Ingredients, Maximum Magic: Breadcrumbs, eggs, and Parmesan—simple pantry staples transformed into something extraordinary.
- Weeknight Hero: From mixing bowl to table in under an hour, with most of that time being hands-off.
- Broth Freedom: Got homemade stock? Great. Store-bought? No judgment here—it’ll still taste like a dream.
- No Fancy Gadgets Required: A potato ricer or even a sturdy colander will do the trick.
- A Taste of Tradition: This is the kind of dish that’s been passed down through generations, perfect for chilly nights or when you need a little edible comfort.
The Story Behind the Sauce
Born from the ingenuity of Italian home cooks, Passatelli in Brodo is a testament to the beauty of cucina povera—the art of making something incredible from humble ingredients. Originally, it was a way to use up stale bread, but today, it’s a celebrated dish that graces holiday tables and family gatherings across Italy. One bite, and you’ll understand why.
Essential Ingredients & Tools
For the Dough (The Heart of the Dish)
- 150g (1¾ cups) fine, dry breadcrumbs – Think of these as the backbone of your passatelli. Unseasoned is key—this isn’t the time for garlic-and-herb crumbs.
- 100g (1 cup) grated Parmigiano-Reggiano – Freshly grated, please. The pre-shredded stuff just won’t do justice to this dish.
- 3 large eggs – Room temperature is your friend here; cold eggs can make the dough stubborn.
- Zest of 1 small lemon – A whisper of citrus to brighten things up.
- ¼ tsp freshly grated nutmeg – The secret weapon that adds warmth and depth.
- ¼ tsp fine sea salt – Just enough to make all the flavors sing.
For the Broth (The Soul of the Dish)
- 1.5–2 liters (6–8 cups) chicken or beef broth – Homemade will make you feel like a kitchen superstar, but a good-quality store-bought version works in a pinch.
- Optional Extras: A Parmesan rind (gold for flavor), or a handful of celery, carrot, or onion to deepen the broth’s character.
Tools You’ll Need
- Potato ricer or passatelli press – If you don’t have one, a colander with large holes can work in a pinch.
- Large pot – For simmering your broth to perfection.
- Mixing bowl, fork, and spatula – The holy trinity of dough-making.
- Slotted spoon – Your trusty sidekick for serving.
Serves: 4 | Prep: 20 min | Cook: 20 min | Total: 40 min
How to Make Passatelli in Brodo
- Simmer the Broth (Patience Is a Virtue)
Pour 1.5–2 liters (6–8 cups) chicken or beef broth into a large pot and set it over medium-low heat. If you’re using aromatics like a Parmesan rind or veggies, toss them in now. The goal here is a gentle simmer—think lazy bubbles barely breaking the surface. A rolling boil will turn your broth cloudy and aggressive, and we’re aiming for elegance here.
- Mix the Dough (Channel Your Inner Italian Nonna)
In a large bowl, whisk together 150g (1¾ cups) fine, dry breadcrumbs, 100g (1 cup) grated Parmigiano-Reggiano, zest of 1 small lemon, ¼ tsp freshly grated nutmeg, and ¼ tsp fine sea salt. Make a well in the center and crack in 3 large eggs. Using a fork, gently pull the dry ingredients into the eggs until the mixture resembles damp sand—crumbly but holding together when squeezed. Overmixing is the enemy; stop as soon as everything is combined.
- Let the Dough Rest (Walk Away for 15 Minutes)
Cover the dough with a damp cloth and walk away. This rest allows the breadcrumbs to soak up the egg, ensuring your passatelli hold their shape later. Skipping this step is like rushing a good marinara—just don’t do it.
- Shape the Passatelli (The Fun Part)
Grab your potato ricer or passatelli press and fill it with a handful of dough. Hold it over the simmering broth and press the dough through, using a knife to cut the strands into 2–3-inch lengths as they emerge. Work in batches to avoid overcrowding—think of it as giving each strand its moment to shine.
- Cook Gently (Float Like a Butterfly)
Let the passatelli simmer for 3–5 minutes, stirring occasionally with a slotted spoon. They’re ready when they float to the surface—light, tender, and begging to be eaten. Resist the urge to crank up the heat; gentle cooking keeps them from falling apart.
- Serve Immediately (No Waiting Allowed)
Ladle the passatelli and broth into warmed bowls. Finish with a snowdrift of freshly grated Parmesan and a dusting of nutmeg. This is the kind of dish that demands to be eaten right away, while the pasta is still perfectly al dente—tender with just the right amount of bite.
Pro Technique
Getting the Dough Just Right
Your dough should feel like damp sand—crumbly but cohesive. Too dry? Add a splash of water or a bit of beaten egg. Too sticky? Sprinkle in more breadcrumbs. And that 15-minute rest? Non-negotiable. It’s the difference between passatelli that hold their shape and ones that crumble into the broth.
Broth Temperature Matters
Aim for a bare simmer (around 180–190°F/82–88°C). Boiling is too harsh—it’ll break down those delicate strands. If you don’t have a thermometer, look for bubbles that rise lazily to the surface, like a contented sigh.
Chef’s Wisdom
Breadcrumbs: The Unsung Hero
Stale, dry breadcrumbs are a must—fresh crumbs are too moist and will turn your passatelli gummy. If you’re making your own, toast day-old bread at 300°F (150°C) for 10 minutes before blitzing it into fine crumbs. Store-bought unseasoned crumbs work too, but skip the panko unless you want a chunkier texture.
Nutmeg’s Secret Power
That pinch of nutmeg isn’t just for tradition—it cuts through the richness of the cheese and eggs like a warm whisper. Freshly grated nutmeg (from whole seeds) is infinitely better than pre-ground. Feeling adventurous? A tiny hint of cinnamon or black pepper can add an intriguing twist.
Storage & Freshness Guide
Broth Storage
Let the broth cool completely before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days or in the freezer for 3 months. Reheat it gently to preserve its clarity and flavor—ice cube trays are great for portioning if you’re freezing.
Uncooked Dough
Wrap it tightly in plastic and refrigerate for 24 hours. Let it sit at room temperature for 10 minutes before shaping. Freezing is possible, but the texture might change slightly—thaw it overnight in the fridge if you go this route.
Cooked Passatelli
Store them separately from the broth to avoid sogginess. When you’re ready to eat, reheat them in simmering broth for 1–2 minutes. Microwaving is a no-go—it’ll turn your tender pasta rubbery.
Nutrition Profile
Passatelli in Brodo strikes a lovely balance—protein from the eggs and cheese, carbs from the breadcrumbs, and minimal added fats.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 35g |
| Fat | 14g |
| Fiber | 2g |
Ingredient Variations and Their Impact
- Panko Breadcrumbs
Swap: Use panko for a heftier, more rustic texture.
Upgrade: Lightly toast the panko in a dry pan for an extra layer of nuttiness.
- Pecorino Romano
Swap: Swap Parmesan for Pecorino for a saltier, sharper kick.
Upgrade: Try a half-and-half blend of Pecorino and Parmesan for the best of both worlds.
- Vegetable Broth
Swap: Go for mushroom or vegetable broth to keep it vegetarian-friendly.
Upgrade: Roast your veggies before simmering for a broth with deeper umami notes.
- Whole Wheat Breadcrumbs
Swap: Use whole wheat crumbs for added fiber and earthiness.
Upgrade: A teaspoon of honey can balance out the whole wheat’s robust flavor.
- Ricotta Addition
Swap: Fold in 2 tbsp ricotta for creamier, softer strands.
Upgrade: Sheep’s milk ricotta adds a delightful tang.
Perfect Pairings
Complementary Dishes
- Crusty Bread: A loaf of ciabatta or baguette is ideal for mopping up every last drop of broth. The contrast between the crisp crust and tender passatelli is pure magic.
- Bitter Greens Salad: A simple arugula and Radicchio Salad with a lemon vinaigrette cuts through the richness with peppery brightness.
Drinks
- Verdicchio Wine: This crisp Italian white wine, with its minerality and citrus notes, complements the dish’s savory depth beautifully.
- Sparkling Water with Lemon: A refreshing palate cleanser between bites.
Something Sweet
- Amaretti Cookies: These almond-flavored cookies echo the nutmeg in the passatelli, ending the meal on a cozy note.
- Poached Pears: Lightly spiced pears in syrup offer a cool, fragrant finish that feels just right.
FAQs
- Q: Can I use a food processor for the dough?
A: You can pulse the dry ingredients first, but mix in the eggs by hand to avoid overworking the dough.
- Q: How do I fix sticky dough?
A: Add breadcrumbs, 1 tbsp at a time, until it holds together without sticking to your fingers.
- Q: Can I freeze the dough?
A: Absolutely! Wrap it tightly and freeze for up to 1 month. Thaw it in the fridge before using.
Passatelli in Brodo: A Bowl of Italian Love That’ll Steal Your Heart
Learn how to make authentic Passatelli in Brodo—a cheesy, comforting Italian classic with minimal ingredients. Perfect for chilly nights or when you need a taste of home.
Ingredients
For the Dough
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150 g fine, dry breadcrumbs (1¾ cups)
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100 g grated Parmigiano-Reggiano (1 cup)
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3 large eggs
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Zest of 1 small lemon
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¼ tsp freshly grated nutmeg
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¼ tsp fine sea salt
For the Broth
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1.5–2 liters chicken or beef broth (6–8 cups)
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Optional: Parmesan rind, celery, carrot, or onion
Instructions
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Simmer the broth gently over medium-low heat with optional aromatics.01
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Mix breadcrumbs, Parmesan, lemon zest, nutmeg, and salt in a bowl. Add eggs and combine until crumbly.02
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Cover dough and let rest for 15 minutes.03
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Press dough through a potato ricer or passatelli press into simmering broth, cutting strands into 2–3-inch lengths.04
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Simmer passatelli for 3–5 minutes until they float.05
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Serve immediately with grated Parmesan and nutmeg.06
