Passatelli in Brodo 

Passatelli in Brodo is a traditional Italian dish from the Bologna region, made from a dough made of breadcrumbs, grated Parmesan cheese, eggs, and nutmeg, that is extruded through a special tool called a Passatelli press, or a potato ricer, into a flavorful broth, usually chicken or beef. The resulting Passatelli are similar in shape to dumplings and are often served as a first course.


  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 tsp nutmeg
  • 1 tsp salt
  • 4 cups chicken or beef broth


  1. In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, eggs, nutmeg and salt. Mix well until a dough forms.
  2. Fill the Passatelli press or a potato ricer with the dough.
  3. Bring the broth to a boil in a large pot.
  4. Extrude the dough directly into the boiling broth, a little at a time.
  5. Cook the passatelli for 2-3 minutes or until they float to the surface.
  6. Using a slotted spoon, remove the passatelli from the broth and place them in a serving bowl.
  7. Ladle the broth over the passatelli and serve hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: