Mortadella and Lemon Passatelli
(Recipe from Emilia-Romagna)

is small stick-shaped pasta that is cooked in broth. It can be made using a pasta machine (if you have one) or using a sieve that has large-enough holes.

Ingredients for 6 servings

  • 300 ml (1 1⁄4 cup) bread crumbs
  • 375 ml (1 1⁄2 cup) freshly grated Parmigiano Reggiano
  • 4 whole eggs
  • 60 ml (4 tablespoons) flour
  • 50 g Mortadella
  • Salt, pepper, whole nutmeg, grated lemon rind
  • 2 l (8 cups) beef broth
Using a food processor, combine bread crumbs, cheese, eggs, flour, Mortadella and lemon zest. Season with salt, pepper and nutmeg. Refrigerate for about one hour. Shape the mix into Passatelli using the particular tool at your disposal (see above). Place the pasta in broth that has reached the boiling point. When the broth begins boiling again, remove from heat. Sprinkle with Parmigiano.

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