Pasatelli in brodo is a typical recipe of the Romagna region. They have a characteristic thick and coarse spaghetti shape. The most famous recipe with passatelliis “in brodo,” which means -in broth, as for centuries passatelli were served with vegetable or chicken broth only on special occasions. Today we can find many different recipes, which include passatelli, where chefs combine them with flavorful sauces and tasty, nutritious ingredients.
Passatelli in Brodo Recipe
A luxurious passatelli in brodo recipe which pairs homemade pasatelli with a decadent vegetable brodo.
In a medium mixing bowl, combine breadcrumbs and grated Parmigiano cheese.
In another bowl, combine lightly beaten eggs with nutmeg, lemon zest, salt, and pepper.
Add beaten eggs into the breadcrumbs mixture and combine with a fork.
Knead until you get a smooth and homogeneous dough.
Wrap the dough with a clingfilm and let it rest for an hour at room temperature.
Bring the broth to a boil.
Divide the dough in half and pass each half through a potato masher with large holes.
Let the strands fall directly into the boiling broth.
Cook for about 1 minute.
Serve and enjoy.
Passatelli should be about 1 ½-inch long.
You can prepare a homemade vegetable broth by combining 8 cups of water, 2 carrots, 2 celery ribs, 1 white onion, salt, and pepper in a pan. Bring to a boil, reduce the heat, and cook for an additional 50 minutes.
For chicken broth, add 2 lb chicken pieces, 1 tablespoon chopped parsley, bay leaf, and 2 to 3 garlic cloves.