Recipes › Soup › Passatelli in Brodo Soup Recipe

Passatelli in Brodo Soup Recipe

Recipe by Pedro M. A. Neves

Passatelli in brodo is a delicate Emilian specialty featuring thin, thread-like pasta made from breadcrumbs, cheese, and eggs, served in a clear, savory broth. This rustic yet elegant soup represents the heart of Northern Italian home cooking, where simple ingredients are transformed into something remarkably sophisticated. The passatelli cook directly in the broth, absorbing its flavors while remaining tender and light.

Ingredients

• 100g (3.5 oz) fine dry breadcrumbs
• 60g (2 oz) whole wheat flour
• 80g (2.8 oz) freshly grated Parmigiano-Reggiano cheese
• 2 large eggs
• 30g (1 oz) whole milk
• 1 liter (4 cups) beef or chicken broth, warmed
• 2g (0.5 tsp) fine sea salt
• 1g (0.25 tsp) ground nutmeg
• Black pepper to taste
• 2 tablespoons fresh Italian parsley, finely chopped (optional, for garnish)

Instructions

1. In a medium bowl, combine breadcrumbs, flour, and grated Parmigiano-Reggiano. Mix thoroughly to distribute the cheese evenly throughout the dry ingredients.

2. Create a well in the center of the dry mixture. Crack both eggs into the well and pour in the milk.

3. Using a fork, beat the eggs and milk together lightly, then gradually incorporate the surrounding dry mixture, stirring until a cohesive, moist dough forms.

4. Add salt, nutmeg, and black pepper to the mixture. Stir until fully combined and the dough is uniform and slightly sticky.

5. Bring the warm broth to a gentle boil in a large pot over medium-high heat. Once at a steady boil, reduce heat to medium to maintain a gentle simmer.

Substitutions

• For gluten-free: substitute wheat flour with cornstarch or rice flour in equal measure
• For dairy-free: replace Parmigiano-Reggiano with nutritional yeast (use 60g) and cow's milk with unsweetened plant-based milk
• For vegetarian broth: use vegetable broth instead of beef or chicken broth

Tips

• Push the passatelli dough through a specialized passatelli press (about 2-3mm diameter holes) directly into the simmering broth; if unavailable, use a potato ricer with large holes or squeeze small portions through a pastry bag fitted with a 3mm round tip
• The passatelli will sink at first, then rise to the surface once cooked—they are done about 2–3 minutes after they float
• Use freshly grated Parmigiano-Reggiano rather than pre-grated; it incorporates better and creates a smoother dough
• Serve immediately in warm bowls with an extra drizzle of good-quality olive oil and additional grated cheese on the side

Passatelli in brodo originates from Emilia-Romagna, particularly the Romagna region around Ravenna and Forli, where it represents peasant cooking elevated to an art form. The dish exemplifies the Italian principle of using humble pantry staples—breadcrumbs from yesterday's bread, eggs, and cheese—to create a soup that graces both family tables and fine dining establishments.

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