Passatelli Asciutti: Classic Italian Dried Pasta Recipe

Introduction

Passatelli Asciutti stands as a quintessential embodiment of Italian culinary artistry—an elegant yet humble dish that elevates simple ingredients into a symphony of flavors. Rooted in the rich culinary traditions of Italy’s Emilia-Romagna region, this dish showcases how the ingenuity of combining breadcrumbs, Parmesan cheese, eggs, and aromatic seasonings can produce a hearty, comforting, and sophisticated meal. The term “asciutti” translates to “dry,” indicating that unlike the traditional passatelli served in broths, this version is prepared with a savory, flavorful sauce, making it an ideal choice for those seeking a fulfilling pasta experience without the need for a soup base.

Love With Recipes, a platform dedicated to sharing authentic and innovative recipes, brings you this comprehensive guide to crafting Passatelli Asciutti. The recipe balances traditional techniques with modern tips, ensuring that even home cooks with limited experience can master it. From preparing the delicate dough to perfecting the sauce, every step is crafted to highlight the depth and richness of Italian flavors, promising an indulgent and satisfying culinary journey.

Time

Preparation Time: Approximately 2 hours and 30 minutes

Cooking Time: About 15 to 20 minutes

Total Time: Around 2 hours and 50 minutes

Needed Equipment

• Large mixing bowls
• Grater or microplane for lemon zest and cheese
• Measuring cups and spoons
• Kitchen scale (for precise measurement of ingredients)
• Plastic wrap or cling film
• Pastry or passatelli press (or a sturdy potato ricer with a large hole)
• Sharp knife or kitchen scissors
• Flour for dusting
• Large pot for boiling broth and passatelli
• Slotted spoon or pasta spider for removing passatelli
• Large skillet or frying pan for sauce preparation
• Wooden spoon or spatula for stirring
• Measuring spoons for spices and lemon zest
• Serving dishes and utensils
• Knife and chopping board for prosciutto

Tags

• Italian cuisine
• Pasta
• Homemade
• Comfort food
• Gluten-free options (see variations)
• Seafood and meat pairing
• Traditional recipes
• Family meal

Serving Size

This recipe serves four generous portions, perfect for sharing with family or friends. Adjustments can be made for larger gatherings or intimate dinners by scaling ingredients accordingly.

Difficulty Level

Intermediate—While the process is straightforward, achieving the perfect dough consistency and shaping the passatelli requires attention to detail and patience. The dough rests, and handling it with care ensures a tender yet firm texture.

Allergen Information

Dietary Preference

Contains dairy and eggs, suitable for lacto-ovo vegetarians. For vegan adaptations, substitute cheese with nutritional yeast and replace butter with olive oil, as discussed in the Tips and Tricks section.

Course

Main course or hearty appetizer, perfect for a fulfilling lunch or dinner.

Cuisine

Italian, specifically Emilia-Romagna regional cuisine.

Ingredients

Instructions

1. Prepare the Broth

Begin by preparing a rich, flavorful beef broth, which is essential for cooking the passatelli. If you have homemade broth, that’s ideal; otherwise, a high-quality store-bought version will suffice. To enhance the flavor, simmer the broth gently for several hours, skimming off any impurities and fat that float to the surface. Season lightly with salt and herbs such as thyme or bay leaves, but keep the seasoning balanced, as the broth will be the base for the pasta. Once ready, maintain the broth at a gentle simmer on the stove, ensuring it stays hot but not boiling vigorously.

2. Make the Passatelli Dough

While the broth is simmering, focus on preparing the dough. Grate the zest of one lemon into a large mixing bowl—this will impart a bright, citrusy aroma characteristic of authentic Passatelli. Crack the eggs into a separate bowl and lightly beat them until the yolks and whites are combined, but not overly whipped. In another large bowl, combine the breadcrumbs and freshly grated Parmesan cheese. Add the lemon zest, a pinch of ground nutmeg, and a pinch of fine salt. Mix these dry ingredients thoroughly to ensure even distribution of flavors.

3. Mix the Ingredients

Pour the beaten eggs into the breadcrumb mixture gradually, stirring gently with a spatula or wooden spoon. The goal is to incorporate the eggs fully, creating a moist, cohesive dough. If the mixture feels too dry and crumbly, add small amounts of warm broth, a tablespoon at a time, until the dough becomes pliable but not sticky. Conversely, if the mixture is too wet, sprinkle in additional breadcrumbs to reach the optimal consistency. The ideal dough should be soft but firm enough to be shaped and pushed through the passatelli press without sticking excessively.

4. Rest the Dough

Once the dough reaches the proper texture, wrap it tightly in plastic wrap or cling film. Allow it to rest at room temperature for at least 2 hours—this resting period helps to relax the gluten and firm up the dough, making it easier to shape and preventing it from being overly fragile during shaping. Resting also enhances the flavors, allowing the ingredients to meld harmoniously.

5. Shape the Passatelli

After resting, transfer the dough onto a floured surface. Lightly flour your hands and the top of the dough to prevent sticking. Using a passatelli press or a potato ricer fitted with a large-holed disc, push small portions of dough through the device, forming long, thick strands. If using a potato ricer, press the dough directly over the simmering broth or a bowl to catch the strands. Cut the strands into pieces approximately 4 centimeters long, ensuring uniformity for even cooking. Place the shaped passatelli on a floured tray or baking sheet lined with parchment to prevent sticking during the final cooking stage.

6. Prepare the Prosciutto and Butter Sauce

In a large skillet, melt the butter over medium heat. Once melted and bubbling gently, add the prosciutto slices or strips and sauté for about 2 minutes until they begin to crisp slightly and release their savory aroma. Add a ladle of the warm beef broth to the skillet, along with the zest of half a lemon. Let the mixture simmer gently, allowing the flavors to meld and the prosciutto to infuse the broth with its rich, salty taste. This sauce will serve as the flavorful base that coats the passatelli, turning the dish into a hearty, savory masterpiece.

7. Cook the Passatelli

Carefully lower the shaped passatelli into the simmering beef broth in small batches, ensuring the broth maintains a gentle boil. Do not overcrowd the pot; cook in batches if necessary. Cook the passatelli for approximately 2-3 minutes, or until they rise to the surface, indicating they are cooked through. Using a slotted spoon or a pasta spider, gently remove the passatelli from the broth, draining excess liquid but leaving some broth clinging to them to keep them moist and flavorful.

8. Combine and Finish the Dish

Transfer the cooked passatelli directly into the skillet with the prosciutto and butter sauce. Gently stir to coat each strand evenly with the aromatic sauce. Allow everything to cook together for another 1-2 minutes, enabling the flavors to meld and the passatelli to absorb the richness of the sauce. This final step ensures that each bite is bursting with flavor and the pasta maintains a tender, yet slightly chewy texture.

9. Serve

Serve the Passatelli Asciutti hot, garnished with additional freshly grated Parmesan cheese if desired. The dish is best enjoyed immediately, accompanied by a crisp white wine or a glass of sparkling water infused with lemon slices. Pairing with a simple green salad or roasted vegetables can elevate the meal further, adding freshness to balance the richness of the dish.

Preparation Tips

• Use fresh, high-quality Parmesan cheese for maximum flavor; pre-grated cheese often lacks the depth of flavor needed for pasta dough.
• Ensure the broth is well-seasoned but not overly salty, as the cheese and prosciutto also add saltiness.
• Resting the dough is crucial for ease of shaping and achieving the right texture; do not skip this step.
• If you don’t have a passatelli press, a large-holed potato ricer is an excellent alternative for shaping the pasta.
• Keep the broth at a gentle simmer during cooking to prevent the passatelli from breaking apart or sticking together.

Nutritional Information

Tips and Tricks

• For a gluten-free version, substitute breadcrumbs with finely ground almond flour or gluten-free bread crumbs. Adjust the amount of broth to maintain the right dough consistency.
• Add fresh herbs like parsley or thyme into the sauce for added aroma and freshness.
• Experiment with different cheeses such as Grana Padano or Pecorino Romano for subtle variations in flavor.
• To make the dish more substantial, incorporate cooked peas or sautéed mushrooms into the sauce.
• If you prefer a spicier kick, add a pinch of red pepper flakes during the prosciutto sautéing stage.

Add-ons

• Finely chopped fresh herbs (parsley, thyme, chives)
• Additional grated cheese for serving
• Drizzle of high-quality extra virgin olive oil before serving
• Cracked black pepper for a touch of heat and aroma

Side Dishes

• Simple mixed green salad with a lemon vinaigrette
• Roasted seasonal vegetables, such as zucchini, bell peppers, or cherry tomatoes
• Crusty Italian bread or garlic bread to complement the rich sauce
• Light antipasto platter with marinated vegetables, cheeses, and cured meats

Improvements and Variations

For an elevated experience, consider incorporating additional ingredients such as sautéed shrimp, lobster chunks, or pancetta into the sauce. These additions bring a luxurious touch to the traditional dish. Alternatively, for a vegetarian twist, replace prosciutto with sautéed mushrooms or smoked eggplant slices for depth of flavor. Experimenting with different broths, such as chicken or vegetable, can also alter the profile, making the dish adaptable for various dietary needs.

Save and Store

Uncooked passatelli can be stored in an airtight container in the refrigerator for up to 24 hours. To preserve the texture, place them on a floured tray and cover with a clean kitchen towel. Cook immediately before serving to retain freshness. Leftover cooked passatelli can be stored in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet with a splash of broth or butter to revive their moisture and flavor. Do not freeze, as the delicate pasta may become mushy upon thawing.

FAQ

Can I make passatelli without a press?

Yes, if you don’t have a passatelli press, a large-holed potato ricer or a spaghetti maker with a wide opening can be used. Alternatively, shape the dough into small logs and cut into strips, although this alters the traditional shape and texture.

Is this dish suitable for gluten-free diets?

Traditional breadcrumbs contain gluten, but you can substitute them with gluten-free alternatives like almond flour or gluten-free bread crumbs. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.

Can I prepare the dough in advance?

Yes, the dough can be prepared and refrigerated wrapped tightly in plastic wrap for up to 24 hours. Resting the dough is crucial for optimal texture, so plan accordingly.

What are some vegetarian options?

Replace prosciutto with sautéed mushrooms or smoked eggplant. Use vegetable broth instead of beef broth for a vegetarian-friendly dish while maintaining depth of flavor.

Conclusion

Passatelli Asciutti exemplifies the beauty of Italian cuisine—simplicity, quality ingredients, and meticulous technique come together to produce a dish that’s both comforting and sophisticated. The process of crafting the dough, shaping the pasta, and combining it with a flavorful prosciutto butter sauce offers an enriching culinary experience that pays homage to Italy’s rich gastronomic heritage. Perfect for family dinners or special occasions, this dish will impress guests and evoke the warmth of traditional Italian kitchens. Remember, the key lies in patience and attention to detail, ensuring each step enhances the final flavor.

For those seeking a taste of Italy right at home, Love With Recipes is committed to guiding you through every step of this culinary journey, transforming humble ingredients into a masterpiece that celebrates authentic Italian flavors.

References

• Gastronomia Italiana – Traditional Recipes from Emilia-Romagna
• The Silver Spoon: The Classic Italian Cookbook