Passatelli Dei Nonni (Bread and Parmesan Cheese Soup)

Total Time
35mins
Prep 30 mins
Cook 5 mins

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Ingredients Nutrition

  • 100 g parmesan cheese, grated
  • 100 g breadcrumbs, small
  • 3 eggs (small ones or 2 big ones)
  • 12 teaspoon nutmeg
  • 1 lemon, zest only
  • 1 12 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Directions

  1. Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
  2. The mixture should be like a wet dough, barely holding together.
  3. If it seems too stiff, add 1 tablespoon water or stock. If it’s too soft, add more breadcrumbs and Parmesan.
  4. Allow the dough to rest for approximately 20 minutes in a cool place.
  5. Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  6. Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  7. Serve immediately.
Most Helpful

Wow this is some soup! Rich beef broth sounding tender little cheese noodles. Fallowed this recipe to the tee using the fallowing conversions 100 grams = 3.50 ounces and 1 1/2 liters = 6 cups, recipe also calls for using a mill or ricer neither of which I have but did read some were that the large holes on a flat cheese grater would give the same results and it did work to produce worm like noodles which is what is described in the directions. I will definitely be making this again. Thanks so much for the post.

Debbwl January 02, 2011

This is the same recipe my family uses (handed down through the Italian generations). If you've tasted this soup, you know that "in simplicity, there is magic". Preparation is key to this recipe. It's important to allow the dough to rest before putting it through the ricer. And we always press the "noodles" onto a large dry cloth and sprinkle them with flour to keep them from sticking until we put them into the boiling stock.

Cookin'Diva December 01, 2011

I never would have thought to make noodles out of only breadcrumbs, parmesan and eggs. But it worked just great - delicious! This is a nice comfort food with a great kick of nutmeg (I didn't use the lemon zest). I used my pasta extruder attachment on my Kitchenaid stand mixer and it worked just fine. I used half chicken and half beef broth to use up the rest of both. Made for Went to the Market tag game. Thanks awalde! :)

Nif September 21, 2011