Passatelli in Brodo
A traditional San Marinese pasta dish featuring thick, short strands of pasta made from breadcrumbs, eggs, and Parmesan cheese, served in a rich meat broth.
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🧂 Ingredients
- 200 g Breadcrumbs(stale, fine)
- 100 g Parmesan cheese(finely grated)
- 3 large Eggs
- 0.5 tsp Nutmeg(freshly grated)
- 1 pinch Salt
- 0.5 tsp Black pepper(freshly ground)
- 1.5 l Beef broth(high quality, hot)
👨🍳 Instructions
- 1
In a bowl, combine breadcrumbs, Parmesan cheese, nutmeg, salt, and pepper.
💡 Tip: Ensure breadcrumbs are fine for a smooth texture. - 2
Add the eggs to the dry ingredients and mix until a cohesive dough forms. It should be firm but pliable.
💡 Tip: If the dough is too dry, add another egg yolk; if too wet, add a little more breadcrumbs. - 3
Pass the dough through a potato ricer or a specialized passatelli maker into a bowl.
💡 Tip: Alternatively, use a large-holed colander or a pastry bag with a wide opening. - 4
Bring the beef broth to a simmer in a large pot.
- 5
Gently drop the passatelli strands into the simmering broth.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 6
Cook the passatelli for about 5-7 minutes, or until they float to the surface and are cooked through.
💡 Tip: They should be firm to the bite (al dente). - 7
Ladle the passatelli and broth into warm bowls. Serve immediately.
💡 Tip: Garnish with extra grated Parmesan and black pepper if desired.
💡 Pro Tips
- ✓Using stale breadcrumbs is key for the right texture.
- ✓The quality of the broth significantly impacts the final flavor.
- ✓Don't overcook the passatelli, as they can become mushy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a different broth, such as chicken or vegetable broth.
- Add finely chopped parsley to the dough for a hint of freshness.
- A small amount of prosciutto can be added to the broth for extra flavor.