Passatelli in broth
A specialty of Romagna: a mixture of Parmesan cheese paste, grated bread, eggs, and nutmeg, mashed with a potato masher, then mixed with large vermicelli …
This is an ideal dish for holidays, but it uses simple and easy-to-prepare ingredients. It’s typical of the Emilia-Romagna region and is found in neighboring areas with variations. Passatelli are traditionally cooked in a meat broth, but they can also be made in a fish broth.
Ingredients and directions
- Prep time20 min
- Cook time5 min
- Total25 min
- DifficultyEasy
- CostBudget
- Calories200 kcal/serving
- Cooking methodboiling
- Estimated cost$10.45 $2.09 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $2.41
- $0.84
- $1.60
- $0.04
- $5.56
Prices from US supermarkets.
Directions
- Thoroughly mix together the Parmesan cheese, breadcrumbs, eggs, nutmeg, and salt. ≈ 4 min
- Once the dough is smooth, pass it through a potato masher with large holes (or a food processor without a blade) to create large vermicelli-like strands. ≈ 3 min
- Bring the broth to a boil, then add the passatelli.
- Cook for 5 minutes and serve with plenty of Parmesan cheese.
The bill
Passatelli in broth
- 200 g of grated Parmesan, plus extra for serving$2.41
- 200 g of stale bread, grated$0.84
- 4 eggs$1.60
- salt$0.04
- 2 cups of meat broth$5.56
Total$10.45
that's $2.09 per person
Estimated price; varies by store.
Equipment
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Fat | 5 g |
| Saturated fat | 1.8 g |
| Carbohydrates | 24.5 g |
| Sugars | 0.9 g |
| Fiber | 1.1 g |
| Protein | 13.3 g |
| Salt | 2.66 g |
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