Passatelli Pasta in Broth

By the GetYourMacros team · 10 September 2026

A traditional comfort dish from Romagna made with a hearty breadcrumb and parmesan pasta served in warm broth.

• Time 15 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 2 Eggs (120 g)
• 50 g Breadcrumbs
• 40 g Parmesan
• 350 ml Chicken broth
• Nutmeg to taste
• 5 ml Lemon juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Pour the chicken broth into a pot and bring it to a gentle simmer.
2. In a bowl, mix the breadcrumbs, grated parmesan, and a generous grating of nutmeg.
3. Add the eggs and a few drops of lemon juice, then knead until you have a firm, compact dough.
4. Let the dough rest for 5 minutes so the breadcrumbs absorb the moisture.
5. Use a potato ricer with large holes to press the dough directly into the simmering broth.
6. Cut the noodles with a knife as they emerge from the ricer at about 4-5 cm length.
7. Cook for 2-3 minutes until they float to the surface, then serve immediately in their broth.

Tips

• If the dough is too soft, add a tablespoon of breadcrumbs; it must be firm to hold its shape in the ricer.
• Do not overcook the passatelli, as they can become mushy if left in boiling broth too long.

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