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passatelli in brodo italian soup recipe

Passatelli in Brodo (Passatelli Soup)

Passatelli in brodo is a comforting Italian soup made from simple ingredients like breadcrumbs, Parmesan, eggs, and a hint of nutmeg or lemon zest. The dough is passed through a special tool to form delicate strands, cooked briefly in a flavorful broth. This dish hails from the Emilia-Romagna region and offers warmth and satisfaction with each bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Soup / First Course (Primo)
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 50 g breadcrumbs made from plain bread
  • 50 g Parmigiano-Reggiano freshly grated
  • 1 egg fresh
  • ¼ tsp nutmeg freshly grated
  • A light scraping of lemon zest optional
  • Salt to taste
  • 1 L rich homemade broth chicken or beef

Method
 

Prepare the Dough:
  1. In a large bowl, mix breadcrumbs, Parmigiano-Reggiano, nutmeg, lemon zest (if using), and a pinch of salt.
  2. Gradually add the beaten egg, stirring with a fork. Once it gets too thick, switch to using your hands.
  3. Knead until the dough is smooth and firm (slightly firmer than pasta dough). Add breadcrumbs if the dough is too wet.
Rest the Dough:
  1. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature (up to an hour).
Form the Passatelli:
  1. Use a traditional ferro or a potato ricer to press the dough into strands directly over simmering broth. Alternatively, press onto a floured surface to dry for a bit before adding to the broth.
  2. Cut the strands to a length of 2-4 cm (for ferro) or 10-15 cm (for a potato ricer).
Cook the Passatelli:
  1. Bring the broth to a gentle simmer, and carefully drop the passatelli into the liquid.
  2. Cook for 1-2 minutes or until the passatelli float to the surface, indicating they are done.
Serve:
  1. Ladle the passatelli into warmed bowls. Serve immediately with additional grated Parmesan if desired.

Notes

  • You can make the dough ahead and refrigerate it for a few hours, but let it come to room temperature before using it.
  • If you don’t have a traditional ferro or potato ricer, you can use a large-holed colander or a grater with a spoon to press the dough through. The key is steady pressure.