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Passatelli: a recipe of the Romagna tradition

Today we are talking about passatelli in broth. Close your eyes and imagine a cold winter day: you come home in the evening, after a long day of work, cold and very hungry. At home this typically Romagna-style steaming dish awaits you. It’s not perfect?

It is a first course, with a few simple ingredients: eggs, breadcrumbs and cheese. The original recipe calls for eating them in meat broth, but if you prefer you can enjoy them dry and with the sauce you like best.

This recipe, typically from Romagna, is also widespread in other territories; in fact, it is very common in Emilia but also in Lazio and in the Marche, with some modifications.

In the Romagna tradition, passatelli were prepared with a historic instrument which, in truth, has no specific name except the one in dialect: fèr per i pasatèi, which translated would be “iron for passatelli”. The holes in this instrument all have different sizes, from 4 to 5 millimeters. It is precisely this difference between one forum and another, and therefore between one passatello and another, that is the characteristic of the true traditional passatello. Today it is very rare to find this tool in kitchens so the most common potato masher is used. Here is the traditional recipe.

Ingredients

For 3 people

3 eggs

140 gr. of breadcrumbs

100 gr. of grated Parmigiano Reggiano

1 liter of meat broth

Nutmeg

Fine salt

Preparation

To best enjoy the passatelli you should first prepare a good meat broth. While the broth is cooking, you can devote yourself to the dough of the passatelli.

Beat the eggs in a bowl with a pinch of salt. In a larger bowl, mix the breadcrumbs (preferably grated from dry bread) and grated Parmigiano Reggiano.

If desired, it can be flavored with lemon zest and nutmeg.

Add the eggs initially helping with a spatula and then continuing by hand. You will have to work the dough for a long time, until you get an elastic and consistent dough.

If you have time, you can let the dough rest for 10-15 minutes, wrapped in plastic wrap.

Gradually insert the dough into the potato masher and mash it directly into the broth brought to a boil. Use the knife to cut the passatelli to a length of about 5-6 centimeters.

Now cook. The passatelli will be ready as soon as they come to the surface.

Serve piping hot with a nice sprinkling of Parmigiano Reggiano.

Here you are, your Romagna dinner is served!

We hope you find our recipes useful!

In the meantime, here are some Emiliano-Romagnolo products that we are sure you will appreciate!

Difficulty:

Easy

Preparation:

10/15 min

Cooking:

2/3 min

INGREDIENTS

For 3 people

 

3 eggs

140 gr. of breadcrumbs

100 gr. of grated Parmigiano Reggiano

1 liter of meat broth

Nutmeg

Fine salt

The ingredients of this recipe

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