# Passatelli in brodo vegani

A typical dish from Emilia Romagna and some areas of central Italy, this vegan version omits eggs and cheese, yet sacrifices nothing of the delicious flavor, created by our chef Sonia Maccagnola.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 160 g pangrattato
- 60 g farina di ceci
- 2 cucchiai colmi lievito alimentare
- 1 pizzico noce moscata
- 1 pizzico curcuma
- 1 presa sale
- 180 g acqua
- Brodo vegetale

## Instructions

1. In a bowl, sift the chickpea flour and add the breadcrumbs, nutritional yeast, turmeric, nutmeg, and salt.
2. After a first stir, add the water and knead with your hands until a firm, non-sticky dough forms.
3. Let the dough rest for about an hour.
4. Bring a pot of vegetable broth to a boil.
5. While the broth is boiling, form the passatelli by transferring a quarter of the dough at a time into the potato ricer.
6. Form cordons about 4 cm long, which you can place on a plate as you make them.
7. Boil the passatelli for 5 minutes.
8. Serve them hot with plenty of broth.
9. Optionally, complete the dish with fresh parsley if desired.

## Equipment

- Colino
- Schiacciapatate con fori larghi

## Tips

- It is recommended to prepare and consume the passatelli immediately. However, the dough can be stored in the refrigerator for one day.
- Alternatively to nutmeg, you can flavor the passatelli with lemon zest.

## Source

- Original video: https://www.vegolosi.it/ricette-vegane/passatelli-in-brodo-vegani/
- Recipe page: https://www.cliprecipe.com/recipe/833a5d9c-fc72-4a9a-8b51-ed48301ee3c7
- Extracted: 2025-11-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt