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La Cucina Italiana has highlighted a passatelli in broth recipe included by its founder, Delia Pavoni Notari, in the magazine’s first issue in 1929. The dish uses breadcrumbs, Parmigiano Reggiano, eggs, nutmeg and lemon; the dough is pressed through a passatelli tool or a large-hole potato ricer and cooked in broth.
La Cucina Italiana has revisited a recipe for passatelli in broth that founder Delia Pavoni Notari included in the magazine’s first issue in 1929. The recipe offers a documented link between the publication’s early food coverage and a pasta-like soup associated with Emilia-Romagna, while also setting out how to make the dish today.
The magazine’s recipe calls for breadcrumbs, grated Parmigiano Reggiano PDO and eggs, along with nutmeg, lemon, salt and pepper. It specifies no flour. The ingredients are mixed into a firm dough, which is left to rest before shaping.
To form the passatelli, cooks press the dough through a dedicated passatelli tool or a potato ricer with large holes. The strands cook in vegetable broth for a few minutes, according to the source, and are served with additional Parmesan and pepper. The recipe does not state exact ingredient quantities, resting time or cooking temperature in the supplied material.
The report associates the dish with Emilia-Romagna and describes its name in relation to the process of passing the dough through a perforated implement. It also frames the recipe through the region’s home-cooking traditions and the Bolognese character Doctor Balanzone.
A 1929 Recipe Returns
The story matters as a piece of food-publishing history: the magazine identifies this as a recipe printed in its inaugural issue, linking a present-day recipe feature to the publication’s founding year. It also records a preparation method for a regional dish whose defining feature is not just its ingredients but its distinctive shaping tool.
For readers cooking at home, the recipe’s clear omission of flour and its suggested potato-ricer substitute offer practical guidance. Its short ingredient list also helps distinguish the dish from other filled or extruded pasta preparations, though the source does not provide measurements needed to reproduce it precisely.
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Emilia-Romagna and the Passatelli
Passatelli are associated in the report with Emilia-Romagna, a region in northern Italy. The source connects their shape and name to a perforated tool through which the dough is pressed. Unlike many pasta doughs, this version relies on breadcrumbs, cheese and eggs rather than flour.
The recipe is credited to Delia Pavoni Notari, identified by La Cucina Italiana as its founder. The magazine says she included it among the classic soups in the first issue in 1929. The report also invokes azdore, describing them as Romagnol women who managed household cooking, and Doctor Balanzone, a learned, talkative figure in commedia dell’arte associated with Bologna. These are cultural details supplied by the magazine, not new historical findings in the report.
La Cucina Italiana points readers to related variations, including a version associated with chef Massimo Bottura’s grandmother, seafood passatelli, fish-broth soup and chickpea passatelli with clam and tarragon broth. The source does not say that these variations appeared in the 1929 issue.
Recipe Details Not Supplied
The supplied report does not give ingredient quantities, the dough’s resting duration or a precise cooking time beyond saying the passatelli cook in broth for a few minutes. It also does not identify a specific date for the current feature or explain whether its recipe has been adjusted from the version printed in 1929.
The source names vegetable broth for cooking, but does not specify how it is prepared or whether other broths appeared in the original recipe. The historical attribution is presented by the magazine; no separate archival documentation is included in the supplied material.
Cooking the Dish at Home
Readers seeking to prepare the soup will need a full ingredient list with measurements, which is not included in the supplied source text. The described method is to mix the listed ingredients into firm dough, let it rest, press it through a passatelli tool or large-hole potato ricer, then cook the strands in broth and serve with cheese and pepper.
La Cucina Italiana also directs readers to several related recipes, offering other broth and ingredient combinations. No further announcement, publication schedule or planned follow-up is identified in the report.
Key Questions
What is passatelli in broth?
It is a soup featuring passatelli, short strands made from a firm dough and cooked in broth. La Cucina Italiana associates the dish with Emilia-Romagna.
What ingredients does the recipe use?
The listed ingredients are breadcrumbs, grated Parmigiano Reggiano PDO, eggs, nutmeg, lemon, vegetable broth, salt and pepper. The source says the dough does not require flour.
How are passatelli shaped?
The rested dough is pressed through a passatelli tool or a potato ricer with large holes. The source links the dish’s name and form to this pressing process.
How long do passatelli cook?
The report says to cook them in broth for a few minutes, but gives no exact time or temperature. It also does not provide ingredient quantities or a full preparation schedule.
When was this recipe first published?
La Cucina Italiana says founder Delia Pavoni Notari included it among the classic soups in the magazine’s first issue in 1929.
Source: lacucinaitaliana.it
