Passatelli in Brodo — Print Recipe

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

Ingredients

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.