Go Back Email Link

Passatelli in brodo


  • 1 egg
  • 50g 2 oz fine plain breadcrumbs
  • 50g 2 oz parmigiano-reggiano freshly grated 
  • a scrape of nutmeg
  • lemon zest (just a smidgen) grated
  • salt
  • homemade broth q.b.


  • Beat the egg(s) in a mixing bowl, then add the remaining ingredients (except for the broth). Mix with a spoon until the egg is incorporated, then work the mixture with your hands into a homogenous ball of dough.
  • Wrap the dough in film wrap and let rest for at least an hour at room temperature. 
  • When you're ready to cook, bring broth to a gentle simmer while you make your passatelli
  • Take one portion of the passatelli dough and put it in a potato ricer with large holes, then squeeze it through the holes onto a cutting board, cutting them into short lengths. (NB: Alternatively, you can squeeze the passatelli directly into the simmering broth, cutting them as needed as you go.)
  • Transfer the passatelli gingerly into the broth and simmer for about 1-2 minutes. The passatelli will be done when they have expanded slightly and turned a lighter shade of yellow. Do not stir. 
  • Serve immediately, with additional grated cheese on the side for those who want it.