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Passatelli in broth are a traditional dish from Emilia-Romagna, especially popular during the winter months. They are like spaghetti made from a dough based on grated Parmesan cheese, breadcrumbs from stale bread rolls, eggs, parsley, and salt. They are cooked in meat broth and served piping hot.
Beat the eggs in a bowl, then add 90 g of grated Parmesan, the bread, and season with salt
Mix everything together; the dough should be slightly firmer than mashed potatoes
Heat the broth in a large saucepan
Using the special tool for passatelli, press the dough to obtain many small cylinders, cutting them as you go and letting them fall into the boiling broth
As soon as the pasta rises to the surface, pour the soup into a tureen, sprinkle with a little chopped parsley, and serve immediately with the remaining Parmesan
Store in the refrigerator
Traditional dish from Emilia-Romagna
Italia, Emilia Romagna
| Energy (kcal) | 256.61 |
| Carbohydrates (g) | 22.78 |
| of which sugars (g) | 1.55 |
| Fat (g) | 11.35 |
| of which saturates (g) | 6.06 |
| Protein (g) | 16.11 |
| Fibre (g) | 1.66 |
| Salt (g) | 0.8 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
