Passatelli in Brodo Bolognesi

Bologna

‹ Emilia-Romagna

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Origin

Emilia-Romagna — Bologna and Romagna area, traditional broth course

Description

Bread-and-cheese dumplings extruded directly into boiling broth through a passatello press or food mill — a speciality of Bologna and the surrounding Romagna area. The dough: stale white breadcrumbs, Parmigiano-Reggiano, eggs, nutmeg, and lemon zest — combined into a stiff paste that is pressed through the iron disk and falls into the broth as thick, ridged cylinders 3–5cm long. Cooked for 2–3 minutes, served immediately in the broth. The passatelli absorb broth rapidly and soften from firm to tender; they must be eaten within 3 minutes of cooking.

III

The Thread

—Stiff semolina paste pressed or formed into dumplings and cooked in beef broth — the Austrian semolina dumpling in clear broth is the Alpine equivalent of the Bolognese bread-and-cheese passatelli in broth Austrian

—Stiff starch-and-fat paste pressed into spheres and poached in broth — both are traditional holiday soups where the dumpling absorbs the broth's flavour and softens during cooking Jewish

—Cheese-enriched dough pressed through a sieve into boiling broth — the Swabian spätzle-in-broth tradition parallels passatelli's press-into-boiling-broth method German

Flavour Context

The broth is the primary flavour — capon or beef; the passatelli provide the lemon-nutmeg-Parmigiano counterpoint; they absorb broth and become tender and savoury within the 3-minute eating window — the most traditional first course of Bolognese festive meals

Pillars V — VII

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