Passatelli in Broth

By La Tavola Marche
May 1, 2012
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Author Notes:
Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful - this is a hotly debated topic even within Le Marche.)
I love pasta, I love bread, I love cheese and I love passatelli!

It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg.
La Tavola Marche

Serves: 4

  • 6 eggs
  • 250 g grated parmesan
  • 250 g breadcrumbs
  • 50 g flour
  • nutmeg
  • lemon zest
  • 2.5 liters broth
  1. Beat the eggs in a bowl.
  2. In a separate bowl add all the dry ingredients including the nutmeg & lemon zest. Make a well in the center of the breadcrumb mixture bowl, pour in the beaten eggs and mix together to form a dough.
  3. After that push the dough through the passatelli press directly into simmering broth. (Note: If you are making this to serve with sauce, allow it dry on the board for a few minutes.)
  4. Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.

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