Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

To make passatelli you really need a passatelli press, a simple contraption like a garlic press, with 4mm holes. If you have a lever-arm potato ricer with suitably large holes you could use this — otherwise pick up a press (they’re inexpensive) on your next trip to Italy.


  • 100 g proper breadcrumbs
  • 100 g finely grated Parmesan or grana padano
  • a


Combine the ingredients in a food processor to make a sticky dough, which must rest for an hour at room temperature before use. Make sure it is worked to a fine, uniform mass with no lumps of bread or cheese – it is best to let the machine run for a couple of minutes.

Press the mixture directly into boiling chicken stock seasoned with salt (if serving in brodo; salted water is fi