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Passatelli in Brodo Authentic Italian Soup Recipe

Passatelli in Brodo (Traditional Romagna Egg-and-Breadcrumb Pasta in Broth)

Passatelli in Brodo is a cozy Italian comfort dish made from eggs, fine breadcrumbs, Parmigiano-Reggiano, and a hint of nutmeg or lemon zest. The dough is pressed into tender strands that cook in a gentle, clear broth within minutes.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: First Course (Italian “primo”), Soup
Cuisine: Emilia-Romagna Regional Cuisine, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Passatelli Dough
  • 4 eggs
  • 200 g fine breadcrumbs from plain bread, no oils/seeds
  • 200 g freshly grated Parmigiano-Reggiano 12–24 months
  • Pinch of nutmeg
  • Zest of half a lemon
  • Salt small pinch
  • Optional: 10 g butter or a little bone marrow traditional, for richer flavor
For the Broth (choose one)
  • 1.5 –2 liters capon broth
  • OR
  • Mixed beef + chicken broth
  • OR
  • Light vegetable broth for a lighter version

Method
 

Make the Dough
  1. Beat the eggs in a bowl until smooth.
  2. Add the fine breadcrumbs, Parmigiano-Reggiano, nutmeg, lemon zest, and a small pinch of salt.
  3. Mix with your hands until the dough comes together into a compact, smooth ball.
  4. If sticky, knead in a teaspoon of breadcrumbs at a time.
  5. If dry or crumbly, let it sit a few minutes so the crumbs hydrate.
Rest the Dough
  1. Cover and rest at room temperature for 30–60 minutes.
  2. This helps the dough bind and stay firm during cooking.
Prepare the Broth
  1. Warm your broth over low heat until it reaches a steady gentle simmer, not a boil.
  2. Skim any foam if needed and keep seasoning mild.
Press the Passatelli
  1. Choose a ferro or potato ricer with 5mm holes.
  2. Press the dough through in steady strokes.
  3. Cut strands with a knife or kitchen shears into 2–4 cm (ferro) or 10–15 cm (ricer) lengths.
  4. Lay strands on a lightly floured surface or clean towel while you finish the batch.
Cook the Passatelli
  1. Keep the broth at a quiet simmer.
  2. Drop the strands in gently (avoid stirring).
  3. Cook 1–2 minutes, until they float and lighten in color.
  4. Lift with a slotted spoon or ladle directly into warm bowls.
Serve
  1. Ladle hot broth over the passatelli.
  2. Add a little grated cheese and a whisper of lemon zest or nutmeg.
  3. Optional: swirl in a tiny knob of butter or bone marrow for richness.

Notes

  • Fine breadcrumbs are crucial. Coarse or oily crumbs make the strands fall apart.
  • Let the dough rest—this is what keeps the passatelli from breaking in the broth.
  • Keep the simmer low; a boil will destroy them.
  • A small test piece in simmering broth helps confirm the dough is ready.
  • Use high-quality Parmigiano-Reggiano; it’s the core flavor of the dish.
  • If using a potato ricer, make sure it has 5mm holes for the right texture.