Passatelli - Hen Broth

Passatelli in chicken broth (*Passatelli in brodo di gallina*) is a traditional dish originating from the Emilia-Romagna region of Italy, specifically within the Romagna area. It is considered a cornerstone of Italian comfort food, often served as a restorative meal during colder months.

The dish is composed of two essential elements: handmade passatelli pasta and a rich, golden chicken broth. Passatelli are unique, short strands formed by pressing a dough—composed of flour, eggs, and a generous amount of Parmigiano-Reggiano cheese—through a specialized perforated tool. The broth is typically prepared by slow-simmering a whole chicken with aromatic vegetables such as carrots, celery, and onions to create a deeply savory, clear liquid.

A high-quality version of this dish is distinguished by the texture of the pasta; the strands should be tender yet firm enough to hold their shape, avoiding a mushy consistency. Furthermore, the broth must be rich in umami, reflecting the quality of the poultry used.

Regional variations of the dish exist, particularly in the composition of the pasta dough. While the classic recipe relies heavily on cheese, some variations incorporate breadcrumbs or even small amounts of potato to alter the density. Though traditionally a staple of home cooking, it remains a celebrated dish across Northern Italy.