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Passatelli
Hailing from Italy, Passatelli is a much-loved pasta. ยท Italy
Hailing from Italy, Passatelli is a much-loved pasta.
About Passatelli
Hailing from Italy, Passatelli is a much-loved pasta. It brings together eggs, cheese and lemon.
๐๏ธ History & Culture
Passatelli is a traditional pasta from the Emilia-Romagna region of northern Italy, particularly associated with the provinces of Piacenza, Parma, Modena, and Bologna. Its origins are not precisely documented, but it is widely regarded as a rustic, home-style dish that likely emerged in the 19th century, when breadcrumbs, eggs, and cheese were combined to stretch scarce ingredients. The dough is pressed through a special tool (or a potato ricer) to form short, thick strands, typically simmered in a rich meat or capon broth.
Regional variations exist, with some families adding lemon zest, nutmeg, or even a pinch of cinnamon, while others substitute pecorino for Parmesan. In parts of Emilia-Romagna, passatelli are also served with a light tomato sauce or tossed with butter and sage, though the broth-based version remains the most iconic. Culturally, passatelli are often prepared during festive occasions, especially Easter and Christmas, when they are served as a comforting first course, symbolizing the regionโs culinary heritage and its emphasis on simple, hearty ingredients.
๐ณ How to make Passatelli
AI-assisted, not kitchen-testedPassatelli in Brodo
Passatelli are a traditional Italian pasta from Emilia-Romagna (especially Modena and Bologna), made from breadcrumbs, eggs, Parmigiano-Reggiano and lemon zest, then poached in a rich capon or beef brodo.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 200 g (7 oz) fine dried breadcrumbs, from day-old country-style bread, finely crumbled
- 120 g (1 cup) Parmigiano-Reggiano, finely grated, Authentic; do not substitute Grana Padano or pre-grated cheese
- 3 whole (3 large) eggs, room temperature; cook until 75 ยฐC (165 ยฐF) internal in the brodo, fully set
- 2 whole egg yolks
- 1 whole untreated lemon, zest only, unwaxed; the zest is essential to the flavor
- 1 pinch freshly grated nutmeg
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 1.5 L (6 cups) capon or beef brodo, homemade preferred; keep at a steady gentle simmer โ not a rolling boil โ before adding passatelli
- 20 g (ยผ cup) additional Parmigiano-Reggiano, to serve
Steps
- 1 In a large bowl, combine the breadcrumbs and grated Parmigiano-Reggiano. Stir in the lemon zest, nutmeg, a generous pinch of salt and a grind of black pepper.
- 2 Add the 3 whole eggs and the 2 yolks to the bowl and mix first with a fork, then by hand, kneading until you get a smooth, moist but firm dough that holds its shape when pressed. The texture should resemble soft pollogno โ sticky enough to hold together but not wet; if too dry add 1 teaspoon warm brodo, if too wet add a little more breadcrumbs. Rest the dough for 15 minutes covered.
- 3 Bring the brodo to a gentle, steady simmer in a wide pot (a rolling boil will break the passatelli).
- 4 Lightly flour a clean work surface with breadcrumbs (do not use flour โ it changes the texture). Roll or pat the dough into logs about 1 cm (ยฝ inch) thick.
- 5 Cut each log into short pieces about 3โ4 cm long (about 1ยฝ inches). Traditional method: pass each piece between two hands or through a `ferro per passatelli` for the ridged effect; a coarse-holed box grater or pressing through a cookie press also works for a home kitchen.
- 6 Slip the passatelli into the simmering brodo in batches, giving them room to swell. Poach for about 3โ4 minutes; they are done when they float to the surface and feel firm to the bite with no raw, wet center (internal temperature ~75 ยฐC / 165 ยฐF, fully set eggs).
- 7 Ladle the passatelli and brodo into warmed shallow bowls and finish with extra grated Parmigiano-Reggiano. Serve immediately.
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Passatelli โ frequently asked questions
What is Passatelli?
Hailing from Italy, Passatelli is a much-loved pasta. It brings together eggs, cheese and lemon.
What is Passatelli made of?
Passatelli is made with eggs, cheese and lemon.
Where does Passatelli come from?
Passatelli comes from Italy. Passatelli is a traditional pasta from the Emilia-Romagna region of northern Italy, particularly associated with the provinces of Piacenza, Parma, Modena, and Bologna.
Where can I eat Passatelli?
In Emilia-Romagna, passatelli is simmered in hot capon broth and ladled into warm bowls for Sunday family lunches.
How do you make Passatelli?
Making Passatelli at home takes about 20 minutes of prep and 10 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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