Passatelli in Brodo

Name: Passatelli in Brodo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 150 g breadcrumbs; 150 g Parmigiano-Reggiano; 3 eggs; nutmeg a grate; 1.5 L meat broth; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Passatelli in Brodo hails from the Romagna region of Italy, where it's a cherished comfort during the colder months. The dish, traditionally served as a first course, showcases the region's dedication to simple, yet deeply satisfying flavors. It's a staple at family gatherings and festive occasions, where the aroma of simmering broth signals warmth and togetherness.

This dish combines the nutty depth of breadcrumbs and Parmigiano-Reggiano with the subtle fragrance of nutmeg, creating a pasta that is tender and savory. As the passatelli absorb the rich meat broth, they transform into soft, flavorful morsels, offering a harmonious blend of tastes that is both rustic and refined.

Ingredients

150 gbreadcrumbs
150 gParmigiano-Reggiano
3eggs
nutmega grate
1.5 Lmeat broth
to tastefine sea salt

Method

Begin by preparing the broth. In a large pot, pour 1.5 L of meat broth and bring it to a gentle simmer over medium heat. This will allow the flavors to meld and deepen. If using a homemade broth, strain it first to ensure a clear liquid.
While the broth is heating, prepare the passatelli mixture. In a large mixing bowl, combine 150 g of breadcrumbs and 150 g of finely grated Parmigiano-Reggiano. Add a generous grate of nutmeg and a pinch of fine sea salt to taste, mixing thoroughly to ensure even distribution of flavors.
Crack 3 eggs into the breadcrumb mixture. Using your hands or a wooden spoon, mix until a soft, cohesive dough forms. The dough should be slightly sticky but firm enough to hold its shape when pressed together.
Once the broth is simmering and the dough is ready, it's time to shape the passatelli. Using a passatelli press or a potato ricer with large holes, press the dough directly over the simmering broth. The strands should be about 5 cm long. If the dough is too stiff to press, let it rest for a few minutes to soften.
Allow the passatelli to cook in the broth. They will rise to the surface when they are done, which should take about 3 to 5 minutes. The texture should be tender yet slightly firm to the bite, absorbing the rich flavors of the broth.
Taste the broth and adjust the seasoning with more fine sea salt if necessary. The broth should be savory and well-seasoned, complementing the delicate flavor of the passatelli.
Ladle the passatelli and broth into warm bowls to serve. Optionally, finish with a sprinkle of additional Parmigiano-Reggiano or a drizzle of high-quality olive oil for added richness. Enjoy the comforting flavors of this traditional Romagna dish.