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Passatelli Dei Nonni (Bread and Parmesan Cheese Soup)

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“Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!”

Ingredients Nutrition

  • 100 g parmesan cheese, grated
  • 100 g breadcrumbs, small
  • 3 eggs (small ones or 2 big ones)
  • 12 teaspoon nutmeg
  • 1 lemon, zest only
  • 1 12 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)


  1. Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
  2. The mixture should be like a wet dough, barely holding together.
  3. If it seems too stiff, add 1 tablespoon water or stock. If it’s too soft, add more breadcrumbs and Parmesan.
  4. Allow the dough to rest for approximately 20 minutes in a cool place.
  5. Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  6. Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  7. Serve immediately.

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