Passatelli Dei Nonni (Bread and Parmesan Cheese Soup)

Recipe by Artandkitchen
READY IN: 35mins


  • 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)


  • 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.
  • The mixture should be like a wet dough, barely holding together.
  • If it seems too stiff, add 1 tablespoon water or stock. If it’s too soft, add more breadcrumbs and Parmesan.
  • Allow the dough to rest for approximately 20 minutes in a cool place.
  • Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  • Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  • Serve immediately.