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The perfect passatelli recipe from chef Bruno Barbieri


I tried a passatelli recipe years ago and I loved it. I tried to replicate them at home but, even if it tasted good, the dough was too hard to work. Imagine my husband  broke a potato smasher trying to make them.

Years passed by and I did not try them again. I don’t know why they came back to my mind thinking about a Christmas Eve dinner, when I had my family at home. They were expected at dinner time, straight from the airport, and I was looking for a tasty, rich but also light dish.

I began to search for a recipe and I was lucky to find Bruno Barbieri’s one. Delicious, easy to prepare, right consistency and…can be prepared in advance and frozen!

I was lucky also to have fresh bio lemons at home and the aroma passatelli spread are irresistible!

Thanks Bruno Barbieri, your passatelli are …perfect!



Ingredients (4 people):

  • 2 eggs
  • 1 yol
  • 1/2 Tbsp all-purpose flour
  • grated zest of 1 lemon
  • salt
  • pepper
  • 0.16 lbs bread crumbs
  • 0.44 lbs grated Parmesan cheese


  1. Mix all ingredients well.
  2. Pass all the dough, a bit at a time, through a potato smasher (the one with large holes), making passatelli fall on a tray covered with parchment paper.
  3. Put in fridge until cooking or in freezer.
  4. Just before eating, pour them into boiling broth and cook for a few minutes until they come to surface. Serve immediatelly!
  5. Buon appetito!

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