PASSATELLI IN BROTH
the Passatelli
in broth
Passatelli are one of the most appreciated and perhaps least known soups
of Bolognese cuisine. A typically winter dish, passatelli are found in various versions and names also throughout the rest of the Emilia Romagna region, in the Marches, and in Umbria, that is, in the territory of the former Papal States.
The most used version in traditional Bolognese cuisine is certainly the classic in broth, in winter and more rarely in summer the dry version.
On this page we present the recipe for passatelli in broth, an unusual pasta because it is made without flour (although one of the ingredients, bread, contains it) but with cheese and eggs.
The recipe for Passatelli in Broth
for 4 people:
- 2 eggs, 200 grams of parmesan,
- 300 grams of grated bread,
- nutmeg,
- a grating of lemon zest,
- a pinch of salt
Knead all the ingredients to obtain a compact dough.
Form a ball and let it rest for an hour; bring the broth to a boil and, using the special perforated shield tool, press the ball, letting the passatelli fall into the broth carefully so they do not break: once they float to the surface, turn off the heat and serve.
Read the recipe for the broth