• 1 c of fine bread crumbs
  • 1 egg
  • 2 T of flour
  • 3/4 cup grated cheese (half Romano/half Parmesan)
  • 2 T of soft butter
  • Smidgen of nutmeg
  • 1/2 t of grated lemon rind
  • salt & pepper


In a bowl, mix all of the ingredients and kneed until well blended and forms a ball. Have 5 cups of broth boiling in a soup pan. Using a meat grinder, fitted with a holed disk, pass the dough through - dust with flour as it extrudes from the machine. Drop the Passatelli in the boiling broth and simmer for 5 minutes - taste it. Like pasta, it should be al dente. Serve with grated cheese.

An alternative to this old way to make Passatelli is to make the dough quite hard, wrap it in plastic and place it in the refrigerator for 1 hour (to make it even harder). When it's time to drop the Passatelli in the boiling broth, using the shredding side of the cheese grater - quickly shred the dough over a floured board. Drop the Passatelli in the broth and check for doneness in 2-3 minutes. No dough lost in the machine - no machine to clean and much quicker!

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Submitted 6/13/05.
Submitted By: Pat K
Passatelli Soup