Home Cooking: Passatelli in Broth

A traditional Italian dish ideal for casual meals, in this installment of Home Cooking, we share a recipe for passatelli in broth.

A true Italian specialty, this adaptation of passatelli in broth is a modern twist that feels like a warm, spiced alternative to a humble family-style dish. Recipe developed by Michela Iodice: resident chef at Numeroventi.

“A typical dish used during the holidays to pause the stomach from all the heavy courses of Italian Christmas. When you mention passatelli to Italians, we think of our childhood and grandmothers.”

-Michela Iodice

Born in northern Italy to a southern Italian family, Michela studied Art History but soon after discovered the expressive qualities of food and cooking. Having worked as a pastry chef in Sweden and Thailand, today, Michela is based in Florence, pushing boundaries with traditional techniques and ingredients. Just as artists experiment with new mediums and styles, Michaela continuously seeks new ways to elevate Italian cuisine while honoring its heritage.

Makes 8 servings

This recipe can be made gluten-free

What you need for the pasta:

400 g grated parmigiano cheese
350 g breadcrumbs (or leftover bread that can be made into breadcrumbs)
50 g flour (sub with chestnut flour for gluten-free)
Zest of two lemons
8 eggs
Nutmeg to taste
Sea salt
Black pepper

What you need for the broth:

Pumpkin
A mix of dried and fresh mushrooms
Young pine cones harvested in Spring (optional)
Cold water
A spoon of miso paste

How To

Chef’s note: the recipe is best enjoyed when prepared 24 hours ahead, allowing the flavors to sit and rest.

Start by chopping the vegetables into uniform sizes to encourage even cooking. For the broth, start with cold water and a heated spoon of miso. Bring to a boil and add pumpkin, dried mushrooms, and pine cones. Boil for 3 hours, stirring occasionally. When you reach the desired flavor, strain the broth and discard the vegetables.

For the passatelli, combine all the ingredients into a paste. Make strings using a potato mashing tool. Sprinkle with rice flour if necessary to avoid stickiness. You can store the passatelli in the fridge overnight or use them immediately.

As a last step, boil the passatelli for two minutes in the broth.