Discover Passatelli alla Marchigiana! This traditional comfort food from Central Italy features a unique pasta made of breadcrumbs, Parmigiano, and eggs, dropped straight into a rich, hot broth. Master this easy, historic recipe and enjoy true Italian warmth!
Info
- Difficulty: Easy
- Total time: 1 hour
- Servings: 4 people
Ingredients
- Breadcrumbs: 4 tbsp
- All-purpose flour: 2 tbsp
- Grated Parmigiano Reggiano: 2 tbsp
- Eggs: 2
- Broth (meat or vegetable): 7.5 cups (1.75 l)
Discover how to make vegetable broth → - Nutmeg: to taste
- Salt and black pepper: to taste
Step-by-Step Instructions
- Beat the eggs in a mixing bowl, then stir in the breadcrumbs, flour, and grated Parmigiano cheese.
- Mix all the ingredients thoroughly until well combined, then season to taste with salt, pepper, and a pinch of nutmeg.
- Place the broth in a saucepan and bring it to a gentle simmer over medium heat. Discover how to make vegetable broth >
- Press the dough through the traditional passatelli iron (ferro per passatelli) or a potato ricer with large holes, cutting the classic strands with a knife so they fall directly into the boiling broth.
- Cook over low heat for about five minutes, then finish with an extra sprinkle of Parmigiano.
... and now, let's enjoy!
Tips
The dough must be compact yet soft enough to pass smoothly through the passatelli iron or potato ricer holes without breaking. It is essential to drop and cook them directly into the hot broth to ensure they hold their shape, absorb maximum flavor, and keep a pleasant, firm bite.
Additional Info
This dish originated as a clever, zero-waste recipe from the peasant traditions of the lower Romagna and Marche regions. Passatelli were famously documented by Pellegrino Artusi in his historic culinary collection, “Science in the Kitchen and the Art of Eating Well.” The name originally stems from terms like tardura or stracciatella, but it is commonly called passatelli because the dough is pressed (passato) with force through the holes of a special iron tool or a potato ricer to form its classic cylindrical shape.
Substitutions & Variations
The Marche version can vary slightly from town to town: some families adjust the ratio of Parmigiano, while others like to add a touch of grated lemon zest alongside the nutmeg. Though classically served in a rich meat or vegetable broth, passatelli can also be drained and served dry (asciutti), tossed with a wide variety of white or tomato-based sauces.
Serving Suggestions
Passatelli are traditionally enjoyed swimming in a hot, comforting broth as a classic first course. They are a staple of Sunday family lunches and holiday celebrations, making them the ultimate soul food during the colder months of the year.
