Chicken Broth with Cheese and Bread Crumb Dumplings


Preparation info
  • Makes


    • Difficulty


Appears in
Splendid Soups

By James Peterson

Published 2000

  • About

I first read about passatelli in Elizabeth David’s Italian Food—one of the first books to make Italian cooking accessible to English and American cooks- What intrigued me was her remark that traditional cooks from Modena and Bologna replace the pasta in their pasta in brodo with a lighter paste made from Parmesan cheese, eggs, and bread crumbs. The paste is pushed through the holes of a