Recipe: Passatelli noodles from Faenza | Rice and Pasta | DW | 29.03.2017
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Rice and Pasta

Recipe: Passatelli noodles from Faenza

Italy is famous for its pasta dishes, and each region has its own recipes. The town of Faenza, near Bologna, is home to a type of noodle found only there: passatelli, which is typical for the cuisine of Emilia Romagna. 

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Recipe: Passatelli noodles from Faenza

Recipe for Passatelli (serves 4)


  • 300 grams Grana Padano or Parmesan cheese
  • 200 grams of breadcrumbs
  • 5 or 6 eggs
  • 1 pat of butter, softened
  • nutmeg and salt to taste

Pile the breadcrumbs and 200 grams of the grated cheese in a mound on a pastry board. Season with salt and nutmeg to taste, and mix well. 
Add the eggs and softened butter and knead the mixture for several minutes. Let the dough rest for 15 minutes in a cool place.  
In the meantime, prepare the chicken broth and bring it to a boil.
Press the dough through a passatelli maker or potato ricer to shape the pasta. Add the noodles to the hot broth and bring it to a boil again. Then turn down the heat and let the soup simmer for three to four minutes, until the noodles are fully cooked.
Ladle the soup into bowls, sprinkle the rest of the grated Gran Padano or Parmesan on top, and serve.
Buon appetito!

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