TL;DR
Get kitchen gear delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
La Cucina Italiana has revisited a passatelli in broth recipe included in the magazine’s first issue in 1929. The recipe, attributed to founder Delia Pavoni Notari, uses breadcrumbs, Parmigiano Reggiano, eggs and broth, with the dough pressed through a perforated tool before cooking.
La Cucina Italiana has revisited a recipe for passatelli in broth that founder Delia Pavoni Notari included among the classic soups in the magazine’s first issue in 1929. The dish, associated with Emilia-Romagna, is made from a firm dough of breadcrumbs, grated Parmigiano Reggiano and eggs, pressed into strands and briefly cooked in broth.
The magazine’s recipe calls for breadcrumbs, Parmigiano Reggiano PDO, eggs, nutmeg, lemon, salt and pepper, along with vegetable broth. It specifies no flour. The ingredients are mixed into a firm dough, which is left to rest before being forced through a passatelli maker or a potato ricer fitted with large holes.
The shaped strands are cooked in the broth for a few minutes and served with more Parmesan and pepper. La Cucina Italiana describes the perforated implement as central to the preparation: the dough is “passed” through its holes, a process reflected in the dish’s name.
The source connects the soup with Emilia-Romagna and with the home cooking of Romagna. It also invokes Doctor Balanzone, a Bologna-associated character from commedia dell’arte, in presenting the recipe. The article lists other variations, including versions with seafood, fish broth, chickpeas and clam broth.
A Recipe With a 1929 Record
The recipe’s publication history gives the item a clear archival dimension: it is not just a current serving suggestion, but a preparation that La Cucina Italiana says appeared in its opening issue. That makes the recipe a snapshot of the magazine’s early coverage of regional Italian cooking.
For readers cooking the dish, the source also clarifies its defining method and ingredients. The stated formula relies on breadcrumbs and cheese rather than flour, while the strands are shaped with a dedicated tool or a large-hole potato ricer. These details help distinguish the preparation from other filled or flour-based pasta soups.
The article links passatelli to the food traditions of Emilia-Romagna, but it does not claim that this version is the only way to make the dish. Its list of alternatives signals that broth, additional ingredients and interpretations can vary.
Products Worth Considering
EGO Power+ 21” Self-Propelled Electric Lawn Mower with Touch Drive, 56V Battery & Rapid Charger
Makita SP6000J 6-1/2-Inch Plunge Circular Saw
EGO Power+ LB8803-2 Cordless Leaf Blower with Two Batteries
As an affiliate, we earn on qualifying purchases.
From the Magazine’s First Issue
La Cucina Italiana attributes this version to Delia Pavoni Notari, identified in the source as the magazine’s founder. The recipe appeared among classic soups in the publication’s first issue, released in 1929. The current article presents it as a recipe to make today, while retaining that historical attribution.
The source places passatelli in the culinary setting of Emilia-Romagna and specifically mentions the “azdore,” described as energetic women of the home in Romagna. It also refers to Doctor Balanzone, a learned and talkative commedia dell’arte character associated with Bologna. Those references provide regional and cultural framing, rather than additional instructions for preparing the soup.
La Cucina Italiana points readers to several related recipes, including chef Massimo Bottura’s version named for Nonna Ancella and seafood variations. The cited material does not provide comparative testing or a claim that one version is more traditional than another.
Details the Source Leaves Open
The source does not give ingredient quantities, dough-resting time, broth volume or a precise cooking time beyond saying to cook the passatelli for a few minutes. It also does not specify whether the vegetable broth should be homemade, how many servings the recipe makes, or what adjustments to use for a different ricer or passatelli maker.
The article attributes the recipe to Notari and says it appeared in the magazine’s first issue, but the supplied material does not provide a facsimile or further archival documentation. It also does not establish whether the recipe has changed since its original publication. Readers should treat the current ingredient and method description as the magazine’s account, not as a full historical comparison.
Preparing the Soup at Home
Readers can follow the stated sequence: combine the breadcrumbs, grated cheese, eggs and seasonings into a firm dough; let it rest; then press it through a passatelli maker or a large-hole potato ricer. The shaped strands go directly into broth for a short cooking period and are served with Parmesan and pepper.
Because the source excerpt does not include measurements or exact timings, cooks seeking a complete formula will need to consult the full recipe page. La Cucina Italiana’s article also directs readers to its related passatelli recipes for other ingredient and broth combinations. The next practical step is choosing between the vegetable-broth preparation described here and one of those listed variations.
Key Questions
What are passatelli in broth?
Passatelli in broth is a soup associated with Emilia-Romagna. Its strands are made from a firm mixture of breadcrumbs, grated Parmigiano Reggiano and eggs, then shaped through a perforated tool and cooked briefly in broth.
Who is credited with the recipe?
La Cucina Italiana attributes the recipe to Delia Pavoni Notari, the magazine’s founder. The source says it appeared among classic soups in the first issue in 1929.
Does this recipe use flour?
No flour is listed in the source’s ingredient description. It names breadcrumbs, Parmigiano Reggiano, eggs, nutmeg, lemon, salt and pepper, with vegetable broth for cooking.
How are passatelli shaped?
The rested dough is pressed through a passatelli maker or a potato ricer fitted with large holes. The strands are then cooked in broth for a few minutes.
Does the source give exact quantities and timings?
The supplied article excerpt does not include ingredient quantities, a resting time or a precise cooking time. It says only to let the dough rest and cook the passatelli in broth for a few minutes.
Source: lacucinaitaliana.it
