Passatelli in Brodo

Name: Passatelli in Brodo
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 200g fine dry breadcrumbs; 200g Parmigiano-Reggiano, finely grated; 3 large eggs; Zest of 1 lemon; Pinch of nutmeg; 1.5L rich chicken or vegetable broth; Salt

Passatelli in Brodo (pahs-sah-TEL-lee een BROH-doh)

Passatelli in Broth

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 336 kcal

Delicate worm-shaped pasta made from breadcrumbs, Parmigiano, and eggs, served swimming in a golden chicken broth.

Nutrition & Info

Protein 18.0g

Carbs 30.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

potato ricer or passatelli iron large pot mixing bowl

Presentation Guide

Vessel: deep ceramic soup bowl

Garnishes: grated Parmigiano, lemon zest

Accompaniments: crusty bread

Ingredients

200g fine dry breadcrumbs
200g Parmigiano-Reggiano, finely grated
3 large eggs
Zest of 1 lemon
Pinch of nutmeg
1.5L rich chicken or vegetable broth
Salt

Instructions

1
Combine breadcrumbs and Parmigiano in a bowl. Add eggs, lemon zest, nutmeg, and a pinch of salt.
2
Knead briefly into a firm but pliable dough. It should not be sticky. Rest for 10 minutes.
3
Bring broth to a gentle simmer in a large pot.
4
Press the dough through a potato ricer or passatelli iron directly into the simmering broth.
5
Cook for 1-2 minutes only — passatelli are done when they float to the surface.
6
Ladle into warm bowls with plenty of broth. Serve immediately with extra grated Parmigiano.

💡

Did You Know?

Passatelli were invented as a way to use up stale bread and cheese rinds, transforming leftovers into an elegant first course.

Chef's Notes

Equipment Tips

potato ricer or passatelli iron
large pot
mixing bowl

Garnishing

grated Parmigiano, lemon zest

Accompaniments

crusty bread

The Story Behind Passatelli in Brodo

Passatelli is a beloved pasta of the Romagna region that is equally cherished in San Marino. The dish represents the ingenuity of Romagnol cooking, where stale bread and cheese rinds are transformed into delicate strands that dissolve on the tongue. In San Marino, passatelli in brodo is considered essential winter comfort food, served at family gatherings and in traditional restaurants across the republic.

🕐 Traditionally enjoyed first course, winter 📜 Origins: 18th century

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