About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Broccoli and Egg Barley Soup | Main | Stuffed Lettuce Soup »

Passatelli-Egg and Parmesan Strands in Broth


This is my last soup to make in our quest to work our way through Essentials of Classic Italian Cooking. It was an interesting one to end with. This soup comes from the Romagna area of Italy. Marcella says that their style of cooking tends to resemble the Bolognese style, but that they value lightness and delicacy more. Their simple soups are an example of this.

This soup starts with homemade meat broth. The recipe is given to us in the Fundamentals Section of the cookbook. It is a combination of a few simple vegetables like carrot, onion, celery, bell pepper, potato, and tomato. Those are cooked along with assorted beef, veal and chicken. You cook the broth for over 3 hours. I like that Marcella explains that this is a broth, not a stock.l It's lighter and softer than the strong reductions you might find in some stocks.

Back to the soup. You bring the broth to a boil. As that's coming to a boil, you mix together grated parmigiano-reggiano, dry breadcrumbs, nutmeg, lemon zest and eggs. This makes sort of a dough. Actually more the texture of polenta. That is forced through the large holes on a food mill into the boiling broth, and cooked for a couple of minutes. You then ladle the soup into bowls and serve with extra Parmesan.

The soup had good flavors. The nutmeg and lemon flavor came through nicely. It is definately all about using a good broth. It was very light and would be a nice light opener to a meal. While I enjoyed it, it's not a soup that I would probably make again. It's not that I didn't like it, because I did. I just usually don't eat soups as a starter, but love heavier, more filling soups that are my full meal.

Comments (3)

Good post, Cindy. I didn't know there was a difference between broth and stock - very informative.

Marcella Hazan:

I am so, so glad that you brought up the difference between broth and stock, a point I've been making since I first started teaching, 41 years ago. Most people still don't get it, yet broth, rather than stock, is essential to true Italian flavor. Broth is light and fragrant, stock is dense and overbearing.

I find that a bowl of passatelli clears the palate and stirs the gastric juices so that you can follow it with a rich chicken fricassee or a lamb stew. That is how we would serve it in Italy. In my town, which is a seafaring town, many families make a light fish broth for the passatelli, and then follow it with a mixed fish grill.

Marcella- The passatelli with fish broth sounds really good. I can definately see how this soup would be a nice palate-cleanser before a rich meal. I can't tell you how much I am enjoying making all of these recipes. It's such fun!

I love passatelli in brodo!

Yesterday on the food forum of Slow Trav, I posted on a thread about what food evokes memories. One of the foods I mentioned was passatelli in brodo. And today, here it is!

It looks lovely Cindy!

Suzie-What good timing of the posting of this soup. I haven't been on the food board at Slow Trav for a few days, so I hadn't read your comment.

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This page contains a single entry from the blog posted on May 13, 2010 8:00 AM.

The previous post in this blog was Broccoli and Egg Barley Soup.

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