A rustic classic from the Emilian soul for cold days
If you are looking for the perfect wine to accompany one of Romagna’s most original specialties, this dish is second to none. The wine and food theme here is defined by the unique texture of the passatelli, which are not made from traditional flour, but from a rich mixture of stale bread crumbs, eggs and plenty of Parmigiano Reggiano. This pasta has a porous surface that soaks up the rich meat stock like a sponge, creating an enormous depth of flavor. A hint of nutmeg and lemon zest lends the savory mixture a subtle freshness that demands precise accompaniment. It’s a culinary experience that thrives on the balance between the mineral spiciness of the cheese and the comforting warmth of the soup, with the choice of wine crucial to enhance the rustic texture of the dish and gently enliven the palate between hearty spoonfuls without overpowering the delicate aromatics of the broth.
Ideal wine pairing: Romagna Albana DOCG (Emilia-Romagna, Italy)
A dry Romagna Albana DOCG is the ideal answer to passatelli in brodo (pasta made from breadcrumbs, egg and Parmesan cheese, pressed through the press). As the first white DOCG region in Italy, Romagna produces a wine with the Albana grape that has a remarkable structure and an almost tannic character, which harmonizes perfectly with the dense texture of the passatelli. On the nose, the wine develops aromas of yellow fruit, broom and a subtle salty note, which corresponds wonderfully with the high proportion of Parmesan in the pasta. As the meat broth is often very rich, the strength and fine bitter almond note of the Albana is needed to create a stable balance on the palate. The moderate acidity and full body of the wine ensure that the combination of broth and bread is perfectly framed in terms of taste. It is a regional pairing par excellence, in which the strength of the terroir and the rural tradition of Emilian cuisine merge into a majestic unity and form a profound finale.
Further wine recommendations for this dish
Pignoletto Colli Bolognesi DOCG (Emilia-Romagna, Italy)
A Pignoletto from the hills around Bologna offers a sparkling and floral alternative that goes perfectly with the light citrus notes of Passatelli. This wine is characterized by its aromas of green apple, white flowers and an invigorating freshness. As the passatelli in Brodo are a very warm and hearty dish, the fine perlage of a lightly sparkling Pignoletto brings a welcome lightness to the pairing. The lively acidity acts as a counterpart to the fat content of the broth and cleanses the palate in a very pleasant way after every bite. Anyone looking for an uncomplicated yet characterful accompaniment will be delighted by the dynamism of this regional white wine, as it emphasizes the mineral components of the Parmesan and puts the dish in a fresh, summery light, even if the soup is served in the depths of winter.
Alto Adige Pinot Bianco DOC (South Tyrol, Italy)
A Pinot Blanc from South Tyrol brings an alpine clarity and elegance to the pairing, which goes wonderfully with the purity of a first-class beef broth. The wine captivates with fine nuances of pear and quince as well as a hint of hay, which emphasizes the buttery notes of the pasta dough made from bread crumbs. As a Pinot Bianco usually has a very silky texture and moderate acidity, it caresses the porous passatelli in a very elegant way. The cool minerality of the South Tyrolean vineyards lends the combination an additional freshness without masking the fine muscat notes of the filling. It is an elegant wine pairing that focuses on precision and restraint, respectfully highlighting the artisanal aspect of this extraordinary pasta shape and creating a long-lasting and very clean taste on the palate.
Soave Classico DOC (Veneto, Italy)
The Soave Classico is famous for its mineral depth resulting from the volcanic soils of Veneto, which makes it a fantastic partner for salty cheese dishes. Made from the Garganega grape, the wine offers aromas of white peach, elderflower and a fine almond component on the finish. These nutty nuances correspond excellently with Passatelli’s mature Parmigiano Reggiano. The wine’s good fullness of extract easily stands up to the dense consistency of the pasta and binds the fine meat broth into a well-rounded taste. Thanks to its harmonious structure, the Soave is very smooth on the palate and underlines the comforting feel of this classic dish. An excellent choice for anyone looking for a full-bodied accompaniment that emphasizes the luxurious component of the Parmesan and ensures a long-lasting, melting finish that pampers the palate.
Gavi di Gavi DOCG (Piedmont, Italy)
The Gavi from the Cortese grape is known for its steely structure and pronounced citrus notes, which creates an exciting contrast to the rich soup. With its aromas of lime and white peach, the wine offers a refreshing counterpoint to the umami dominance of the meat broth. The striking acidity of the Gavi directly attacks the richness of the passatelli and creates a feeling of clarity in the mouth. Especially when the pasta is prepared with a little fresh lemon zest, the wine’s citric undertones harmonize perfectly with the dish. It is a very elegant and classically Italian combination that provides freshness and a high level of aromatic precision, with the wine’s mineral aftertaste wonderfully prolonging and enhancing the depth of the dish.
Chardonnay Napa Valley AVA (California, USA)
A powerful Chardonnay from the Napa Valley has the necessary extract and warmth to withstand the intensity of a strong meat broth that has been reduced for hours. These wines are often characterized by ripe tropical fruit and a subtle hint of toast, which is an excellent match for the hearty bread component of passatelli. The viscous texture of the Californian wine covers the palate like a protective film and harmonizes beautifully with the softness of the bread and egg mixture. Despite its power, a good Napa Chardonnay has enough structure to keep the pairing dynamic. It is a modern and bold choice for connoisseurs who appreciate the play between opulence and hearty tradition and shows how top international wines can enrich rustic Emilian cuisine with their aromatic density and richness.
The recipe:
Passatelli in brodo (bread dough pasta in strong meat broth)
Cooking utensils
- 1 Passatelli press or potato ricer with large holes
- 1 BowlLarge pot
- 1 Grater
Ingredients
- 100 g finely grated stale bread (breadcrumbs)
- 100 g Parmigiano Reggiano Freshly grated
- 2 Eggs Size M
- 1 Pinch of nutmeg Freshly grated
- 1 teaspoon lemon zest Organic
- 1 Liter strong meat stock Beef or chicken, homemade
- Salt and white pepper
Preparation
PREPARATION:
- Mix the breadcrumbs and Parmesan in a bowl.
- Add the nutmeg and lemon zest.
- Add the eggs to the center and knead everything into a compact, elastic dough.
- The dough should not be sticky, but also not too dry.
- Leave the dough to rest for approx. 15 minutes.
COOKING STEPS:
- Bring the meat stock to the boil in a large pan.
- Place the dough in the press.
- Press the dough directly over the pan into the boiling stock.
- Cut off the noodles with a knife after approx. 4 to 5 cm.
- Reduce the heat so that the stock only simmers slightly.
- Cook the passatelli for approx. 2 to 3 minutes.
- As soon as they float to the surface, they are ready.
DIRECTIONS:
- Carefully ladle the passatelli with the stock into deep plates.
- No additional sauce or garnish required.
- Sprinkle with a little Parmesan cheese if desired.
- Serve hot immediately.
SUPPLEMENTS:
- Fresh country bread
- A few drops of aged balsamic vinegar
- Extra bowl of parmesan
