restaurantTraditional recipe

Passatelli Marchigiani

Name: Passatelli Marchigiani
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 200g breadcrumbs; 200g Parmigiano Reggiano; 3 eggs; 1 lemon zest; 1 pinch nutmeg; 1.5 liters chicken broth

EasyschedulePrep: 15 minutilocal_fire_departmentCook: 5 minutigroup4 persone

Passatelli del Montefeltro are a Marche variation featuring grated lemon zest that brings a touch of freshness. Served in chicken broth, they are the quintessential first course of Pesaro's winter culinary tradition.

In Urbino, you'll find them served in the trattorias of the historic center, the city of the Renaissance.

Preparation

1
Mix breadcrumbs and grated Parmigiano Reggiano.
2
Add eggs, lemon zest, and nutmeg.
3
Knead until you have a firm dough.
4
Bring the broth to a boil.
5
Press the dough through a ricer or passatelli maker directly into the broth.
6
Cook for 2-3 minutes and serve in the broth.

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Chef's Tips

The lemon zest is the Marche signature touch. The dough must be firm: if too soft, it will fall apart.

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