What’s the ultimate comfort food when you come home after a trip? For me, it’s “passatelli in brodo” – the dish my mom always prepares when I return to Romagna. Her recipe is foolproof because it includes an extra ingredient that guarantees firm and long passatelli.

Traditionally, passatelli are served in meat broth. Due to their rich flavor and excellent texture, however, many dry versions have become popular in recent years, pairing them with truffles, arugula, or seafood. Years ago, I attended a cooking class held by fishermen from Cesenatico, and they prepared them in a delicious fish broth.

Passetelli are also very easy to prepare, and take no time at all.

Ingredients for Passatelli

• 100 grams of Grated Parmigiano Reggiano Cheese
• 100 grams of plain breadcrumbs
• 2 large eggs (or 3, depending on size)
• Nutmeg a pinch
• 2 level tablespoons of all-purpose flour*

To cook and serve:

• Broth 2 liters (meat or vegetable)

Preparation

1. Mix all the ingredients together and form balls of dough about the size of a potato ricer.

2. Place the balls in a bowl, cover with a plate, and let them rest for about 30 minutes.

3. Bring the broth to a boil, then place the dough balls inside a potato ricer and press them directly into the broth. You can continue pressing and cut the strands only at the end using a knife.

4. Let the broth come to a boil again. Once the passatelli rise to the surface, serve them hot.

Tips

*Adding the flour or not depends on the type of breadcrumbs you use. Passatelli need breadcrumbs prepared using bread that has not been prepared using oil or other fats in the dough. If you make your own breadcrumbs at home and know exactly what kind of bread it’s from, you won’t have any issues. However, if you use store-bought breadcrumbs and are unsure of their composition, adding flour (as indicated) can help prevent the passatelli from falling apart. This will ensure firm and long passatelli, perfect even for dry preparations.