Massimo’s Breadcrumbs Noodle Recipe – Respect Food

Massimo’s Breadcrumbs Noodle Recipe

A traditional recipe from the Emilia-Romagna region of Italy. With this recipe, you can easily transform food scraps what otherwise would have been thrown away into delicious and nourishing meals. It’s also a Food for Soul recipe.

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1 litre chicken broth or vegetable broth made with scraps
150 gr breadcrumbs from day-old bread
100 gr grated Parmigiano Reggiano
3 eggs
Pinch of nutmeg
Pinch of grated lemon zest


Make the broth:
Roast all vegetable scraps (such as potato, carrot and Jerusalem artichoke peels) in the oven. Then place them in a large pot and add 1 litre of cold water. Simmer for at least 90 minutes.

Make the dough:
Mix the breadcrumbs with grated Parmigiano Reggiano. Add a pinch of nutmeg and lemon zest. Beat the eggs and add them to dry ingredients, then mix with your hands. Bring the broth to a boil.

Cook the Passatelli:
Press the dough through a potato masher and cut the long Passatelli into smaller pieces 5-6 cm in length. Toss them into the broth. Cook for one minute and serve immediately.