Passatelli Dei Nonni (Bread and Parmesan Cheese Soup)

"Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Paul S. photo by Paul S.
photo by Nif_H photo by Nif_H
photo by Artandkitchen photo by Artandkitchen
photo by Debbwl photo by Debbwl
Ready In:


  • 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.

Questions & Replies

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  1. 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.
  2. I cannot believe I have found this recipe. I live in Providence, Rhode Island and have been asking Italians if they have ever heard of this soup and no one ever has. My great grandmother is from a village in Northern Italy called Fano Cucarano...she pronounced it Pas-a-tay This soup has been an Easter tradition in our family for a LONG time, over 100 years that I know of (and Easter Bread, of course, a Parmesan cheese bread). My father used to leave the house when she cooked these because the heavy smell of Parmesan cheese throughout the house made him extremely irritable, LOL. Here's the recipe we got from her: "Make chicken soup and add tomato paste. Half bread crumbs, half Parmesan cheese made into a volcano on the pasta board. Add fresh ground black pepper and then add eggs until the dough feels right??? Ok got it. Anyway, after finally finding a ricer, we now have this soup down to a science and no longer just wait for Easter. We have also made it using half Romano and half Parmesan. Everyone we've ever made this soup for has LOVED it!!!
  3. 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.
  4. My family has been making this soup for generations. It is a holiday favorite. We use an old fashion meat grinder for the noodles.
  5. This soup has been in my family since before I was born. My dad (Sammarinese by birth) would make it on New Years Day when the extended family visited. I inherited the family “press” after his passing. My generation carries on this tradition as a way to keep alive all the good things from the past. I’m proud that my children make it often as well. Enjoy!
    • Review photo by Paul S.


  1. wow what a flavorful soup . i used lemon pepper instead of grated lemon rind it was fine i love this soup its easy filling and tatses GREAT i didnt have ricer so i used just little dumplings some held together some didnt but it was all good thank you


I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
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