Passatelli in Brodo

Name: Passatelli in Brodo
Yield: 4
Cuisine: San Marino
Ingredients: Fine dry breadcrumbs — 150 g (1 1/2 cups); Grated Parmesan — 150 g (1 1/2 cups); Eggs — 3; Ground nutmeg — 1/4 tsp; Zest of 1 lemon; Chicken or beef stock — 1.2 L (5 cups); Salt and black pepper, — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Fine dry breadcrumbs — 150 g (1 1/2 cups)
Grated Parmesan — 150 g (1 1/2 cups)
Eggs — 3
Ground nutmeg — 1/4 tsp
Zest of 1 lemon
Chicken or beef stock — 1.2 L (5 cups)
Salt and black pepper, — to taste

Method

Combine the breadcrumbs, Parmesan, eggs, nutmeg and lemon zest in a bowl.
Mix until a firm, cohesive dough forms; rest for 15 minutes.
Bring the stock to a gentle simmer in a large pot.
Press the dough through a potato ricer or passatelli press directly into the simmering stock, forming short noodle-like strands.
Simmer for 2-3 minutes until the passatelli float and are just cooked through.
Season with salt and pepper and serve hot in bowls of the broth.

Introduction: Delicate breadcrumb and Parmesan dumplings simmered in a light, savoury broth.

Cultural Background: Passatelli, made from breadcrumbs, egg and Parmesan pressed through a special tool into a rich broth, is a comforting first course shared with the neighbouring Romagna region and beloved in San Marino for its simplicity and warmth.

Tips: Rest the dough before pressing so it holds together well in the strands. Have the stock at a gentle simmer, not a rolling boil, so the passatelli cook evenly without breaking apart.

Variations: Add a pinch of ground cinnamon for a traditional variation; some regions add finely chopped parsley to the dough.

Storage: Store any uncooked dough wrapped in the refrigerator for up to 1 day; cooked passatelli are best eaten fresh in their broth.

Reheating: Reheat the broth and passatelli together gently on the stovetop, being careful not to overcook the delicate strands.

Nutrition: Approx. 260 kcal, 15 g protein, 22 g carbohydrate, 12 g fat per serving.

FAQs:

Q: What if I don’t have a passatelli press?

A: A potato ricer with large holes, or even a colander with big holes, can work as a substitute.

Q: Can this be made ahead?

A: The dough can be made ahead and refrigerated, but passatelli are best cooked and served fresh.