How to make Passatelli in Broth, Best Italian Comfort Food. Easy Recipe

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast offers a cheesy flavor with fewer calories.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients while dried parsley is more cost-effective.

In a large bowl, combine breadcrumbs and Parmesan cheese.

Add 1 teaspoon of ground nutmeg if desired.

Mix the eggs with a pinch of salt and add grated lemon zest to the breadcrumb mixture.

Knead with your hands until the mixture becomes firm and smooth, but moldable.

Cover with plastic wrap and let it rest for 15–20 minutes.

Divide the dough into 5–6 pieces.

Pass the dough through a potato ricer with holes approximately 4–5 millimeters in diameter or a Passatelli maker.

Drop the passatelli directly into the boiling meat broth.

If they break into noodles around 5-6 cm long, do not worry, it is fine; those are the traditional passatelli.

Cook for a few minutes until they float to the surface; they should maintain an AL DENTE texture.

When done, gently remove them with a ladle or a slotted spoon and serve immediately with the broth, sprinkled with ground nutmeg and grated Parmesan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens