Passatelli in broth recipe – The GialloZafferano Recipe

The origins of passatelli in broth lie in Emilia Romagna, the cradle of good food and handmade preparations, such as fresh egg pasta. This is a first course of medieval origins, as can also be read in the information reported by the “Italian Academy of Cuisine”, which preserves the registered recipe. If the proportions for this recipe (eggs, Parmesan and breadcrumbs) remain almost unchanged between the various areas of Emilia, Romagna and Marche, there are different nuances: some use a pinch of flour to adjust the dough as we did, others flavor only with lemon zest, some only with a sprinkling of nutmeg or both. We are sure that you will have historical and family recipes for passatelli to make in broth, with the appropriate tool with which mothers and grandmothers taught you to crush, drag and arm yourself with good energy and patience! We will show you how to make them with a potato masher with large holes, a very simple and accessible method that will allow you to obtain textbook passatelli in broth, perfect for Christmas menufor December 26th (where it is customary to consume a dish in broth such as Apulian green soup) or for New Year’s Eve dinner!

Passatelli in broth