Villa Pedossa – Your Country Escape

From the Blog


It’s not Christmas without Passatelli. But let’s just say that any time is a good time to enjoy this tasty and flavourful first dish, especially since over the years this dish has been revised  and revisited numerous times. Passatelli (egg noodles made of bread crumbs) are often even served ‘asciutti’’ or dry, without the broth: for example, with a fish sauce, with mushrooms, or truffles…the list goes on. You name it, you invent it!
As with any regional dish, every family has their own special version of the recipe: some like it more cheesy, some without the lemon zest, some without flour. If you like, you can even add a pinch of nutmeg like the excellent cook, Mom Gabri and you’ll discover how incredibly delicious they can be!

Ingredients (consider 1 egg per person)
1 egg
2 tbls grated Parmesan cheese
2 tbls breadcrumbs
1 scant tbls flour
zest of 1 lemon
salt, to taste
black pepper to taste
nutmeg, to taste
meat broth, as necessary


1. Break and beat the eggs into a mixing bowl and then add the salt, pepper, nutmeg, and grated lemon zest to taste. Mix in the Parmesan cheese, breadcrumbs, and flour. Then carefully work the ingredients into a uniform and thick, pliable and smooth, dough.

2. Make a compact ball of dough, keeping in mind that it shouldn’t be too stiff. For the most flavour, we wrap the dough in cling film and leave it in the fridge (from 2 up to 12 hours). If you prepare it on a Saturday it’s ready for Sunday lunch. Now, on to the next step!

3. Make sure the dough is malleable enough to work. On the other hand, a too-soft dough will make passatelli that  just fall apart and dissolve in the hot broth. You can also try using more eggs per person: 2 eggs, 4tbls parmesan and so on). Now divide the dough into further balls the size of a tennis ball.

4. It’s time to form the passatelli: press the balls of dough into a potato masher (large holes). Cut off the dough once through the masher to finger length (circa 4 cm), with a paring knife. Remember to sprinkle the passatelli with flour or semolina once laid in a pan so they do not stick together.

5. Put the passatelli into the boiling (and previously defatted) broth and cook for few minutes.