Soft cheese strands in broth

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This is a do-it-yourself cheese pasta which drops directly into the soup. IPs so good that I eat it all the year round, but in the restaurants east of Bologna, a region famous for its cooking, Passatelli only appears on the menu each year after Easter. It is thus regarded as a welcome herald of spring and summer.


  • pints (1.5 litres) good chicken or meat stock, not too salty
  • 3 oz


Heat the stock in a saucepan until boiling. Meanwhile, in another, small, saucepan mix together the cheese, breadcrumbs, butter and eggs to form a thick paste. Flavour with the nutmeg. Heat, stirring, for a minute or two to blend. Put this paste in a mouli (using a disc with the largest holes) or a colander or potato ricer. Press the paste (which will form spaghetti-like strands) into the boili