Passatelli in Broth: Comforting Italian Classic + Perfect Wine Pairing Guide

Introduction

Few dishes capture the heartwarming essence of Italian comfort food quite like Passatelli in Broth. This soulful soup, steeped in tradition and bursting with umami-rich flavors, is a staple in Emilia-Romagna but deserves a place in every American kitchen. With its simple ingredients—breadcrumbs, Parmigiano Reggiano, and eggs—Passatelli is the ultimate cold-weather remedy. But what truly elevates this recipe is finding the perfect wine pairing to complement its salty, savory broth. Whether you’re a food enthusiast, home cook, or wine lover in the United States, mastering Passatelli in Broth and its ideal wine for pairing will transform your next dinner into a memorable experience.

Vinomat makes exploring wine recommendations accessible and fun, guiding you to the best bottles for every dish. Ready to discover an authentic Italian recipe and the wines that make it shine?

About This Dish

Passatelli in Broth is a time-honored recipe from Emilia-Romagna and neighboring regions of Italy. Passed down through generations, it’s a symbol of family gatherings and festive occasions, especially during winter holidays. Unlike other pasta, passatelli are made with breadcrumbs and cheese, pressed into rustic noodles, and served directly in a steaming broth. The result is a dish that’s both humble and deeply satisfying—each spoonful delivering layers of salty, cheesy, and nutty flavors.

This soup is more than a meal; it’s culinary heritage. Italian families cherish their own variations, some adding lemon zest or tweaking the breadcrumb ratio, but the core remains unchanged: quality Parmigiano, fresh breadcrumbs, and rich broth. In the United States, Passatelli in Broth offers a delicious way to experience Italian tradition without fuss. It’s accessible, forgiving, and ideal for those seeking comfort and authenticity.

Pairing wine with Passatelli in Broth celebrates its complexity and adds a luxurious touch to the dining table. With the growing American interest in wine appreciation, especially Old World and New World bottles, this dish is a perfect canvas for discovering new favorites from California, Oregon, France, or Italy—many available at local merchants like Total Wine, Trader Joe’s, and BevMo.

Key Ingredients & Their Role

Let’s break down what makes Passatelli in Broth uniquely delicious, and how these ingredients influence your wine pairing decisions.

• Breadcrumbs: Homemade breadcrumbs are preferred for texture and flavor. They absorb broth while maintaining a gentle bite, lending earthy undertones and subtle sweetness. The bread’s mild profile allows the cheese and broth to shine.
• Parmigiano Reggiano: The true star, Parmigiano brings intense umami, nuttiness, and a salty kick. Its savory depth is essential for balancing the broth and provides a natural affinity for wines with good acidity or minerality.
• Eggs: Eggs bind the dough, contributing to the passatelli’s tender texture and richness without overpowering flavors. Their creamy mouthfeel works well with both red and white wines.
• Nutmeg: A touch of grated nutmeg adds aromatic warmth and subtle spice, inviting pairing with wines that have floral or spicy notes.
• Cornmeal (optional): Adds extra texture and heartiness, making the noodles slightly firmer—ideal if you prefer a more substantial bite.
• Broth (Beef or Chicken): The broth is the soul of the dish. Homemade is best, but a good-quality store-bought broth works well. The broth’s saltiness and depth demand wines that can refresh the palate and stand up to umami.

These ingredients work together to create a dish that is salty, rich, and full of umami. When choosing a wine, consider options that offer high acidity to cut through the richness, medium body to match the soup’s texture, and subtle fruit or mineral notes to complement the cheese and broth.

Recipe

Ingredients:

• 150 g Bread crumbs (preferably homemade)
• 100 g Grated Parmigiano Reggiano cheese
• 3 Eggs (large)
• 1/2 tsp Nutmeg (freshly grated)
• 2 tbsp Yellow cornmeal (optional for texture)
• 1/2 tsp Salt
• 1.5 L Beef broth (or chicken broth)
• 20 g Extra grated Parmigiano Reggiano (for garnish)

Instructions:

1. In a bowl, mix the bread crumbs, grated Parmigiano Reggiano, salt, and a pinch of nutmeg until well combined.
2. Add the eggs to the mixture and knead until you form a soft, uniform dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
3. Meanwhile, prepare the beef or chicken broth (use homemade or heat store-bought broth) in a large pot. Season to taste if using unsalted broth. Keep it simmering over low heat.
4. After the dough has rested, transfer it to a potato ricer with large holes or a passatelli press. Press the dough into short strips (approximately 2-3 cm long) onto a plate or surface lightly dusted with bread crumbs to prevent sticking.
5. Bring the broth to a gentle boil. Drop the passatelli into the broth and cook for 2-3 minutes, or until they float to the surface.
6. Ladle the broth and passatelli into serving bowls. Garnish with extra grated Parmigiano Reggiano and freshly ground nutmeg (optional) before serving.

Nutrition Facts (per serving):

• Calories: 210 kcal
• Protein: 15.0g
• Fat: 12.0g
• Carbohydrates: 25.0g
• Salt: 1.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

Finding the perfect wine pairing for Passatelli in Broth means balancing umami, saltiness, and richness with wines that refresh and enhance the dish. Here’s how to choose the right bottle, with options easily available at Total Wine, Trader Joe’s, BevMo, and local shops.

Why These Wines Work

• High Acidity: Cuts through the richness of cheese and eggs, cleansing your palate after each spoonful.
• Medium Body: Matches the soup’s texture without overpowering its flavors.
• Low to Medium Tannins: Ensures the wine won’t clash with the savory broth.
• Mineral or Fruity Notes: Complements the nuttiness of Parmigiano and the earthy undertones of breadcrumbs.

Top Wine Recommendations

1. Pinot Noir (Oregon, California – $15-30)

• Light to medium-bodied, vibrant acidity, and delicate red fruit notes. Pinot Noir from Willamette Valley or Sonoma is widely available in the US. Its subtle earthiness and bright finish are a perfect match for the salty, umami-rich broth.
• Try: Meiomi Pinot Noir (Total Wine, Trader Joe’s), Erath Pinot Noir (BevMo)

1. Chardonnay (California, Burgundy – $18-28)

• Choose unoaked or lightly oaked styles. A crisp, mineral-driven Chardonnay brings freshness and balance, especially with chicken broth. Look for bottles from Sonoma Coast or Chablis (France) for bright citrus and mineral notes.
• Try: La Crema Sonoma Coast Chardonnay (Total Wine), Louis Jadot Chablis (BevMo)

1. Verdicchio (Italy – $15-22)

• This Italian white offers lively acidity, subtle almond notes, and a clean finish. Ideal for highlighting the Parmigiano’s nutty flavors without overwhelming the soup.
• Try: Garofoli Verdicchio dei Castelli di Jesi (Total Wine)

1. Lambrusco (Emilia-Romagna, Italy – $15-20)

• For a playful twist, serve a dry, sparkling Lambrusco. Its refreshing bubbles and berry notes contrast the broth’s depth, making each sip invigorating.
• Try: Cleto Chiarli Lambrusco (Trader Joe’s, BevMo)

1. Sancerre (France – $22-30)

• Sauvignon Blanc from the Loire Valley is crisp, mineral-focused, and aromatic. Sancerre’s zesty acidity works beautifully, especially if you use chicken broth or add lemon zest to your passatelli.
• Try: Domaine Paul Prieur Sancerre (Total Wine)

Where to Buy

All recommended wines are accessible at major US retailers:

• Total Wine: Extensive selection of domestic and imported bottles, often at the best price.
• Trader Joe’s: Great value picks, including reliable California Pinot Noir and Italian whites.
• BevMo: Known for California wines and a curated selection of European imports.

Vinomat can help you discover wines that fit your budget and local availability, ensuring you always have the best wine for Passatelli in Broth at your fingertips.

Cooking Tips & Techniques

Making Passatelli in Broth is straightforward, but a few professional tips will guarantee success:

• Homemade Breadcrumbs: Use day-old bread, pulsed in a food processor for best texture. Avoid pre-packaged crumbs, which can be too dry or bland.
• Quality Cheese: Parmigiano Reggiano is essential. Grate it fresh for maximum flavor and creamy texture. Don’t substitute with pre-grated blends.
• Resting the Dough: Chill the dough for at least 30 minutes. This makes it easier to handle and results in firmer passatelli that hold their shape in broth.
• Potato Ricer or Passatelli Press: Use large holes—small holes will make the noodles mushy. If you don’t have a press, a sturdy ricer works perfectly.
• Simmer, Don’t Boil: The broth should be gently simmering. A rolling boil can break up the passatelli and cloud the soup.
• Don’t Overcook: Passatelli cook quickly (2-3 minutes). They’re ready when they float to the top and look slightly puffed. Overcooking will make them gummy.
• Broth Choice: Homemade beef or chicken broth is ideal for depth, but organic store-bought varieties work well. Taste and season before adding passatelli.
• Garnish Generously: Finish with extra Parmigiano and a touch of nutmeg for aroma and richness.

Serving Suggestions

Passatelli in Broth is all about warmth and comfort, but you can easily elevate the presentation for a special occasion or cozy weeknight dinner.

• Serve in Pre-warmed Bowls: Keeps the soup hot and inviting.
• Rustic Garnishes: Sprinkle freshly grated Parmigiano, a crack of black pepper, and a pinch of nutmeg just before serving.
• Accompaniments: Pair with a crisp green salad, roasted root vegetables, or crusty Italian bread for a heartier meal.
• Wine Glasses on Hand: Set the table with your chosen wine pairing—Pinot Noir, Chardonnay, or Lambrusco—and encourage guests to explore different matches. Vinomat’s pairing suggestions can be a fun conversation starter!
• Atmosphere: Dim the lights, light a few candles, and let the aromas of broth and cheese set the scene for a relaxed, soul-soothing meal.

Conclusion

Passatelli in Broth is much more than just a soup—it’s a celebration of Italian tradition, comfort, and culinary creativity. By pairing this dish with the perfect wine, you elevate every spoonful and create a dining experience that’s both cozy and sophisticated. Whether you’re shopping at Total Wine, Trader Joe’s, or your favorite local shop, there’s a world of wine waiting to complement your homemade passatelli.

Ready to explore more perfect matches? Let Vinomat guide your next wine recommendation and bring new flavors to your table. Gather your ingredients, pour a glass, and savor the magic of food and wine pairing right at home.