Passatelli in broth

passatelli alla bolognese in brodo
Preparation time
Cooking time




Warm the stock ant bring it to the boil.

In the meanwhile, knead all the ingredients together by hand (do not beat the egg and do not use a food processor, otherwise the egg will become fluffy and the dough will not have the right consistency). Passatelli dough has to be compact but nor hard: to make it simple, it has to have a kid’s play dough like consistency. If having problem with the mixture, simply add a tablespoon of breadcrumbs.



Put the dough little by little in a potato smasher or ricer. Press the dough to obtain short noodle-style pasta. Let the passatelli dry for 10-15 minutes. Usually as I am in a hurry I do not have time to let them dry, and nothing happens to my dish.

Put the dried passatelli into the boiling stock, lower the heat to a simmering point and let cook for 2 minutes.


It’s the third time I’m preparing passatelli, and it’s the third time I cannot take a decent photo of this plate. The reason is simple: as soon as I plate the food, my children scarf it down. I learned how to prepare passatelli during my 4 years stay in Bologna: before, I used to buy them ready made, but the discovery of how easy, inexpencive, simple and quick this recipe is was a revelation.

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