Authentic Passatelli in Broth Recipe: A Simple Italian Classic You Can Master in Your Own Kitchen (VIDEO)
Have you ever longed to recreate the comforting flavors of authentic Italian cuisine in your own kitchen? Look no further than passatelli in broth, a beloved classic from the Emilia-Romagna region. In this article, you’ll discover the secrets to crafting perfect passatelli, from selecting the finest ingredients to mastering the technique of forming these delicate strands. Prepare to impress your family and friends with this timeless recipe that embodies the essence of Italian home cooking.
What are Passatelli? A Brief History of This Traditional Italian Pasta
Passatelli, a unique pasta hailing from the Emilia-Romagna region of Italy, boasts a rich history and distinctive appearance. Unlike traditional pasta shapes, you’ll find these rustic noodles crafted from a mixture of breadcrumbs, eggs, and grated Parmigiano-Reggiano cheese. The dough is then pressed through a special tool called a Schiacciapassatelli, resulting in short, thick strands resembling sturdy worms.
Dating back to the 19th century, passatelli originated as a frugal way to utilize leftover bread and cheese. Typically served in a flavorful broth, this comforting dish became a staple in Italian households, especially during winter months and holidays. Today, you can still savor this beloved pasta in its traditional form or in modern interpretations across Italy and beyond.
Authentic Passatelli in Broth Recipe: a step-by-step Guide
Ingredients for Authentic Passatelli in Broth Recipe
- 250 g breadcrumbs (8¾ oz)
- 120 g grated Parmesan (4¼ oz)
- 5 medium eggs (about 55 g each – 1¾ oz)
- Grated zest of 1 lemon
- 5 g fine salt (1 tsp)
- Ground nutmeg, to taste
- 2 l meat broth (about 8 cups)
Watch the Video Tutorial
How to Make Passatelli Dough From Scratch
In a large bowl, combine the breadcrumbs and Parmesan. Mix in the eggs and lemon zest with your hands until the mixture becomes firm and smooth, but mouldable. Transfer the dough onto a cutting board and knead it vigorously with one hand. This step helps combine all the ingredients thoroughly, ensuring the Passatelli are less likely to break during cooking. Let it rest for 15–20 minutes.
Divide the dough into 5–6 pieces and pass them through a potato ricer with holes approximately 4–5 millimeters in diameter or a Passatelli maker, and drop them directly into the boiling broth. This will form “worm-like” strands — these are your Passarelli! If they break into noodles around 5-6 cm long, do not worry, it is fine. Those are the traditional Passatelli!
PRO TIP — If you do not want to cook the freshly made Passatelli immediately, drop them onto a baking sheet lined with parchment paper, preferably in a single layer. Cover them with plastic wrap and refrigerate until ready to cook.
Cooking the Perfect Passatelli in Broth
The foundation of exceptional passatelli lies in its broth. To create a rich, savory base for your dish, follow this recipe for a perfect meat broth.
Once your broth is ready, bring it to a gentle boil and carefully add the formed passatelli. Cook for a few minutes until they float to the surface. They should maintain an AL DENTE texture. When done, gently remove them with a ladle and serve immediately in the broth, sprinkled with ground nutmeg if desired. The result should be tender yet slightly firm noodles with a rich, savory flavor.
Alternatively, you can drain them with a slotted spoon directly onto plates and serve with grated Parmesan cheese and grated truffle.
This simple yet elegant dish exemplifies the rustic charm of Emilia-Romagna cuisine.
What is the equipment for making Italian Passatelli and where to buy it
To create authentic Italian Passatelli, you’ll need a few specific tools. The most crucial piece of equipment is the passatelli maker, also known as “Schiacciapassatelli”. This traditional utensil resembles a potato ricer with larger holes, typically measuring 4-5 mm in diameter. You can find passatelli makers in specialty Italian kitchenware stores or online marketplaces.
If you can’t source a dedicated passatelli maker, don’t worry. A potato ricer with large holes can serve as suitable alternatives.
How to Store Passatelli
You can store uncooked passatelli in the refrigerator for 1 day. You can also store the dough wrapped in plastic wrap for later use.
You can also freeze the passatelli by placing them on a baking sheet lined with parchment paper. Freeze for at least 3 hours, then transfer the frozen passatelli to freezer bags.
To cook frozen passatelli, cook them directly from frozen in boiling broth until they float to the surface, usually 2–3 minutes.
Authentic Passatelli in Broth Recipe: A Simple Italian Classic You Can Master in Your Own Kitchen
Equipment
- 1 Schiacciapassatelli or potato ricer with large holes.
Ingredients
- 250 g breadcrumbs
- 120 g grated Parmesan
- 5 medium eggs
- Grated zest of 1 lemon
- 5 g fine salt
- Ground nutmeg to taste
- 2 l meat broth
Instructions
- In a large bowl, combine the breadcrumbs and Parmesan.
- Mix in the eggs and lemon zest with your hands until the mixture becomes firm and smooth, but mouldable. Transfer the dough onto a cutting board and knead it vigorously with one hand. Cover with plastic wrap and let it rest for 15–20 minutes.
- Divide the dough into 5–6 pieces and pass them through a potato ricer with holes approximately 4–5 millimeters in diameter or a Passatelli maker, and drop them directly into the boiling broth. If they break into noodles around 5-6 cm long, do not worry, it is fine. Those are the traditional Passatelli!
- Cook for a few minutes until they float to the surface. They should maintain an AL DENTE texture.
- When done, gently remove them with a ladle and serve immediately in the broth, sprinkled with ground nutmeg if desired. The result should be tender yet slightly firm noodles with a rich, savory flavor.
