Grandma’s Passatelli Recipe

Passatelli are a typical recipe of Italian cuisine: it is fresh egg pasta similar in shape to small tubes, which is normally cooked in broth.

The passatelli dough is prepared with a few simple ingredients: eggs, Parmesan cheese, breadcrumbs, nutmeg and grated lemon peel which together create a soft and tasty mixture.

They are usually made with a specific tool called “ferro per passatelli” but it is not necessary to spend money to buy it: a normal potato masher is fine.

These small cylinders of egg pasta have a rustic flavor and a doughy texture and are typically cooked in meat broth.

Like all traditional recipes there are different versions, today we prepare Passatelli in broth following my grandmother’s recipe.

Dosing the ingredients perfectly is my grandmother’s secret for the perfect success of this recipe.

In fact, the passatelli dough must be soft but compact.

A perfect recipe for Sunday lunch or dinner with the whole family, to be enjoyed in broth but also served with fish, meat or vegetable sauce.

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Rest time2 Hours
  • Cooking time5 Minutes
  • Serving4
  • CuisineItalian


3 egg (about 170 g)
11/4 cup bread crumb (about 140 g)
1 cup parmesan cheese (about 100 g)
1/2 lemon zest
nutmeg (to taste)
q.s. salt
1 l meat broth
1 tablespoon flour (10 g optional)
322,23 Kcal
calories per serving
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  • Power 322,23 (Kcal)
  • Carbohydrates 27,72 (g) of which sugars 2,27 (g)
  • Proteins 21,20 (g)
  • Fat 13,85 (g) of which saturated 7,49 (g)of which unsaturated 5,97 (g)
  • Fibers 2,19 (g)
  • Sodium 1.685,38 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.




Put broth in a saucepan and bring to a boil.

step 1

Put eggs and a pinch of salt in a bowl and beat with a fork. In another bowl mix breadcrumbs and Parmesan, then add flour, grated lemon zest and nutmeg. Add beaten eggs and mix all the ingredients with a spoon: the dough must be elastic and consistent. Form a loaf with the dough, wrap it in transparent film and let it rest at room temperature for 2 hours.

step 2

Pick up dough, transfer onto a lightly floured work table. Take potato masher and insert a piece of dough. Press dough and cut Passatelli 5 cm long with a knife directly in the pot of broth. Cook for a maximum of 2 minutes, the Passatelli are ready as soon as they float to the surface. Serve immediately piping hot sprinkled with grated Parmesan.

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It’ important to find the right texture of the Passatelli dough. Add a pinch of breadcrumbs if it is too wet. Add a spoomful of broth or watere if it is too dry.

Enjoy Passatelli without broth and season with fish or meat sauce.

Cook Passatelli in broth instead of water anyway for a better taste.


Kept in the fridge Passatelli for a maximum of 1 day in an airtight container. You could prepare Passatelli in advance and kept in the refrigerator for a maximum of 2 days.


What is the most suitable bread for preparing Passatelli?

I recommend to use simple, fat-free bread, drying it and then grating it finely.

How can I season passatelli?

Passatelli are excellent with tomato fish sauce or with sausage ragout.


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