Preparation info

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Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

When I eat this dish, I am immediately transported back to when I was a boy, sitting at my grandmother Nonna Mary’s table. Passatelli is one of those dishes that is inextricably tied to the place whence it comes. Romagna (the eastern part of Emilia-Romagna, where my parents were born) is still the only place you’ll find this soup. The name literally means “passed through.” Dough is pushed, or passed, through a tool that consists of a perforated disk attached to two handles, forming a wormlike shape. You’ll only find the tool in Romagna, but a potato ricer is an excellent substitute. Since the broth is an integral part of the soup, I would strongly encourage you to use homemade broth, which is something I always try to have on hand in our freezer. Passatelli are often made with grated lemon zest, which is the way my mother makes them. Personally, I prefer them without, as I find the lemon flavor takes away from the heartwarming earthiness of the dish. I’ve included it here as an optional ingredient, so you can decide for yourself.


  • ½ cup fine dry bread crumbs
  • cups freshly grated Parmigiano-Reggiano
  • teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • Grated zest of ½ lemon (optional)
  • 2 eggs
  • 4 cups Homemade Meat Broth, or ½ beef and ½ chicken bouillon cube


  1. Put all the ingredients except for the broth in a bowl and mix together thoroughly with your hands until a homogeneous dough forms. Let it rest for 5 minutes.
  2. Put the broth or the bouillon cube and 4 cups water in a pot and bring to a gentle boil. After the dough has rested 5 minutes, put it through a potato ricer into the boiling broth. Cut off the strands once they are 2 to 3 inches long. After the passatelli rise to the surface, continue cooking for 3 minutes. Serve hot.