Passatelli in brodo
Passatelli in brodo is a traditional dish from the Marche region, specifically from the province of Urbino-Montefeltro. It is a very distinctive fresh pasta made with breadcrumbs, Parmigiano and eggs, pressed directly into boiling broth. A rustic and comforting first course with peasant origins, it represents the ingenuity of Marche cuisine in transforming simple ingredients into something extraordinary.
Preparation
- 1
In a bowl, combine the breadcrumbs, grated Parmigiano, eggs, a generous grating of nutmeg, salt and pepper. Mix well with a fork until you obtain a homogeneous and compact dough.
- 2
Bring the beef broth to a boil in a large pot.
- 3
Transfer the dough to a passatelli maker or kitchen ricer. Press the dough directly into the boiling broth, letting the passatelli fall in a continuous stream.
- 4
As the passatelli are added, gently stir with a wooden spoon to prevent them from sticking to the bottom.
- 5
Let cook for approximately 10-15 minutes, until the passatelli rise to the surface and are completely cooked.
- 6
Pour into deep bowls and garnish with Parmigiano and freshly chopped parsley. Serve very hot.
Chef's Tips
The secret is the cohesion of the dough: it should be neither too dry nor too wet. If available, use homemade broth for a more authentic flavor. The traditional passatelli maker is the ideal tool, but a kitchen ricer works just as well.