Passatelli in Brodo (Emilian Parmesan Noodles in Broth)
Short, rustic noodles of parmesan, egg and breadcrumb simmered in clear chicken broth. Comforting, simple, and unmistakably from Romagna.
- Time50 min
- LevelMedium
- Costabout £5.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the breadcrumbs, parmesan, lemon zest, nutmeg and pepper in a bowl. Add the eggs and butter and work into a firm, slightly sticky dough. Add a spoon of stock if it is too dry. Wrap and rest for 30 minutes.
30 min - 2
Bring the stock to a gentle simmer in a wide pan.
- 3
Press the dough through the large holes of a potato ricer, or the biggest holes of a colander, directly over the pan in short lengths. Cut the strands off with a knife as they fall, about 4 cm long.
- 4
Simmer the passatelli for 2 to 3 minutes. They are ready when they float.
2 min 30 s - 5
Ladle into warm bowls with plenty of broth and extra parmesan on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.