Passatelli
Short, worm-like strands made not from traditional pasta dough but from a mixture of bread crumbs, Parmigiano-Reggiano, eggs, and nutmeg, pressed through a special tool or spatzle maker into broth.
History & Tradition
Passatelli are a traditional pasta of Emilia-Romagna, particularly associated with the Romagna side of the region and also the Marche. Unlike most pasta, they are made from bread crumbs, Parmigiano-Reggiano, and eggs rather than flour, giving them a uniquely tender, crumbly texture. They are traditionally served in a rich meat broth, especially capon broth, and were historically a celebratory dish. In the Marche, a variant called passatelli marchigiani exists with slight regional differences in seasoning.
Dough
How to Make
- Combine very fine bread crumbs, grated Parmesan cheese, melted butter, chopped parsley, eggs, nutmeg, salt, and white pepper in a large bowl.
- Work the mixture until it comes together as a firm, slightly tacky dough. If too wet, add more bread crumbs a tablespoon at a time.
- Cover with plastic wrap and rest at room temperature for 15 minutes.
- Test the dough by forming a pinch into a ball and dropping it in boiling water. If it falls apart, add another egg.
- Working in batches, press handfuls of dough through a spatzle maker or a potato ricer to squeeze out thick ropes of dough.
- Cut the ropes into 1 1/2-inch pieces.
- Cook in boiling salted water or broth in small batches. The passatelli will float to the surface; cook 1 more minute, then remove.