How to make homemade Passatelli


How to make homemade Passatelli

Passatelli in broth are an easy and very tasty first course, prepared with genuine ingredients such as breadcrumbs and eggs. It is an Italian dish that I love and I’m sure you will love it too! Finding out how to prepare passatelli at home is really very simple!

A recipe suitable for a tasty and substantial family lunch, ideal for warming up with a good first course in broth.

Passatelli in broth are one of the typical tasty first courses of traditional Italian cuisine, especially from Emilia Romagna. Simple and quick to prepare, they are an ideal Sunday family dish.

Passatelli are made with poor ingredients. They resemble cylinders or large short spaghetti. By following our recipe, you will discover how to prepare passatelli in broth very easily at home, mixing eggs, breadcrumbs, and parmesan together, with the addition of nutmeg and lemon zest, which give it its characteristic aroma.

The dough is passed to the “iron for passatelli”,I advise you this

You can use also a simple potato masher ( ) is also fine.

The pasta is then cooked for a few minutes in the meat broth. The broth recipe is an indispensable basic preparation in the kitchen, not only for soups and first courses of regional cuisines, such as passatelli in broth but also for many other preparations, including children’s first soups, for which a light chicken, veal or beef broth.

If you want other warm and comfortable soup recipes, try Pumpkin and chickpeas soup  and Tuscan black cabbage soup.

But now let’s see how to prepare the passatelli.


Recipe Difficulty Level: easy Servings: 4

Ingredients for passatelli:

  • 150 g (3⅓ cups plus 1 tbsp) of grated parmesan
  • 150 g (3⅓ cups plus 1 tbsp) of breadcrumbs
  • 3 eggs
  • Grated skin of half lemon
  • Some grated nutmeg
  • A little bit of salt

Ingredients for the broth:

  • 1 capon
  • 1 carrot
  • 2 cloves
  • 1 stick of celery
  • 1 onion
  • 4-5 l (21 cups plus 2 tbsp) of water
  • 1 and half spoon of salt


Let’s start with the preparation of the broth.

Put the capon in a big pot. Add the carrot, celery, onion, and 2 cloves.

Pour about 4-5 liters of water and add salt. Cook on medium heat for about 2/3 hour.

With the help of a sieve, remove the lather on the top from time to time.

Once ready, remove the capon and the vegetables with a sieve, and the broth is ready.

You will have quite a lot of broth and you can use it in many ways to prepare diverse dishes.

You can also freeze it in a plastic bottle. For this quantity of passatelli you will need about 2 liters (8⅓ cups plus 2 tbsp) of broth.

Now, let’s prepare the ‘passatelli’:

In a bowl, add the grated parmesan and the breadcrumbs. Mix.

In a separate small bowl, add the eggs, the grated skin lemon, a little bit of nutmeg, and a little bit of salt. Mix with a fork.

Add the compost to the parmesan and the breadcrumbs. Mix all the ingredients until the compost appears homogeneous.

Once ready, move it on a working plan and cover it with plastic paper. Leave for 15 minutes.

Divide the dough into 3 parts. Insert in the potato masher, and smash the dough. You will see that this forms a lot of small ‘vermicelli’. Cut them when they are about 3 cm (1.18 Inches) long. 

Put the passatelli directly in the boiling broth, and cook for 3 minutes. Our passatelli are now ready!

Enjoy! Buon appetito!

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