About the Recipe
Passatelli en Brodo is a traditional dish from the Emilia-Romagna and Marche regions of Italy, whose name refers to the method of "passing" the dough through a tool. It originated as a resourceful way to use stale bread and leftover cheese rinds, with the dough historically made from breadcrumbs, grated Parmigiano-Reggiano, eggs, lemon zest, and nutmeg, pressed through a ferro per passatelli (a specific tool with large holes) directly into simmering capon or meat broth. It is served exclusively in broth as a first course (primo piatto), particularly associated with holidays and restorative meals.
Ingredients
3 eggs
130 g of grated Parmigiano Reggiano
120 g of unsalted breadcrumbs
1/2 teaspoon nutmeg
1 pinch of salt
Chicken or vegetable broth
Preparation
Step 1
In a bowl, beat eggs lightly with a fork. Add Parmesan cheese, breadcrumbs, nutmeg, and salt. First, mix the ingredients with a fork, then use your hands and shape the dough into a ball. Wrap in plastic wrap and let rest for 30 minutes in the refrigerator.
Step 2
Unwrap and cut the dough into 2 to 4 pieces (2 for long passatelli, 4 for short passatelli). Place one or two piece at a time in the tool and mash by dropping the passatelli, short or long, depending on how you like them, directly into the boiling meat or vegetable broth. Help yourself with a knife to cut the passatelli and drop them into the broth. If the broth is boiling too hard, reduce the heat. Cook for 2-3 minutes or until they rise to the surface.
Step 3
Serve the passatelli in the hot broth with grated Parmigiano aside.