Passatelli in broth
Cuisine: Italian, regional
For the Passatelli
  • About 60g very fine breadcrumbs
  • About 60g pea flour (substitute any flour you prefer if you do not have pea flour)
  • 3 large eggs
  • 100 g grated Parmigiano or Grana cheese
  • 1 tsp salt
  • ½ tsp to 1 tsp pepper
For the broth
  • 4 cups of your favorite, flavorful, organic veggie stock
  • 1 cup shelled peas, fresh or frozen
  1. To make the passatelli, combine all the ingredients in a bowl, and knead with your hands. You should get a dough that is soft, yet not sticky and easy to handle. If needed, add more or less flour to achieve the right consistency.
  2. Wrap the dough in clingfilm and let it rest in the fridge for 20 minutes to overnight.
  3. In the meantime, bring the stock to a gentle boil, and cook the peas until soft, about 15 minutes.
  4. When ready, prepare the 'ferro' to make the passatelli: if all you have is a potato ricer, consider keeping the dough a little softer to make it easier to squeeze it through the holes. Squeeze the dough through and straight into the boiling stock, and let cook until they float to the surface - it should take about 3 minutes.
  5. Serve immediately, or let cool a bit and enjoy warm. This dish is even better the day after, as the cheese intensely flavors the broth.
  6. You can also cook the passatelli like regular pasta: instead of dumping them in broth, line them on a well floured tray and let dry for 15 minutes before boiling in salted water for a scarce couple minutes, and toss in the pan with your favorite pasta sauce (for this purpose, the dough should be a little more on the tough side.
Recipe by The Freaky Table at