Passatelli with cold meats

Passatelli is a traditional Italian pasta dish from the Emilia-Romagna region. It is typically made with breadcrumbs, eggs, cheese, and nutmeg.

While cured meats are not a traditional ingredient in Passatelli, you can incorporate them into the recipe to add flavor and depth.

Passatelli with cold meats

Total Time 45 minutes
Cuisine Italian
Servings 4


  • 200 g Bread crumbs
  • 100 g Parmesan cheese, grated
  • 3 Eggs
  • 100 g Cured meats (such as prosciutto or pancetta), finely chopped
  • 1 L Chicken or vegetable broth
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • In a large mixing bowl, combine the bread crumbs and grated Parmesan cheese.
  • Add the eggs to the bowl and mix well until the ingredients are evenly combined.
  • Gradually add the chopped cured meats to the mixture, ensuring they are well distributed throughout the dough. Season with salt and pepper to taste.
  • Once the dough is well mixed, let it rest for about 15 minutes to allow the flavors to meld together.
  • While the dough is resting, bring the chicken or vegetable broth to a simmer in a large pot.
  • Using a passatelli press or a potato ricer with large holes, press the dough directly into the simmering broth. As you press the dough, cut it off into small pieces about 4-5cm (1.5-2 inches) long.
    Alternatively, you can roll the dough into long, thin ropes on a floured surface and cut them into smaller pieces.
  • Let the passatelli cook in the broth for about 3-5 minutes, or until they float to the surface.
    Be careful not to overcrowd the pot - cook them in batches if necessary.
  • Once the passatelli are cooked, remove them from the pot with a slotted spoon and transfer them to serving bowls.
  • Ladle some of the hot broth over the passatelli in each bowl, ensuring they are well coated.
  • Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
  • Serve the passatelli with cured meats immediately while hot.
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