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La Cucina Italiana has highlighted a passatelli-in-broth recipe attributed to Delia Pavoni Notari, the magazine’s founder. The publication says the recipe appeared among the classic soups in its first issue, published in 1929; it uses breadcrumbs, Parmigiano Reggiano, eggs and broth, with no flour.
La Cucina Italiana has brought attention to a passatelli-in-broth recipe credited to its founder, Delia Pavoni Notari, and says she included it among the classic soups in the magazine’s first issue in 1929. The dish offers readers a documented example of the publication’s early Italian home-cooking coverage and a practical recipe built around breadcrumbs, cheese and eggs.
The recipe, titled “Passatelli del Dottor Balanzone,” calls for breadcrumbs, grated Parmigiano Reggiano PDO, eggs, nutmeg, lemon, salt and pepper, along with vegetable broth for cooking. The ingredients are mixed into a firm dough and left to rest. The source specifies no flour in the mixture.
To shape the dough, cooks press it through a passatelli maker or a potato ricer with large holes. The resulting strands are cooked in broth for just a few minutes, then served with additional Parmesan and pepper. The supplied recipe does not give ingredient quantities, cooking temperatures or a more exact timing, so those details cannot be confirmed from the report.
La Cucina Italiana connects the dish with Emilia-Romagna and explains its name through the process of passing the dough through a perforated tool. The publication also invokes Doctor Balanzone, a learned and talkative character from commedia dell’arte associated with Bologna. These references place the recipe in a regional and theatrical tradition, while the cooking instructions remain focused on a straightforward broth soup.
A Recipe From the Magazine’s First Issue
The recipe’s news value lies in its publication history: La Cucina Italiana presents it as part of the magazine’s original 1929 collection of classic soups. That link gives the dish a place in the record of the publication’s early food writing, rather than presenting it only as a contemporary recipe.
For readers interested in Italian cooking, the preparation also shows how a small number of pantry ingredients can form a pasta-like soup without flour. The dough’s texture and the tool used to shape it are central to the method, while the broth provides the cooking liquid and serving base. The source names vegetable broth, but does not say that it is the only possible broth used for passatelli more generally.
The article’s reference to Emilia-Romagna and Bologna provides useful geographic framing, but the supplied material does not establish the dish’s precise origin or claim that this version is the definitive regional recipe. Its stronger, supportable point is that the magazine preserved and is sharing a particular recipe associated with its founding period.
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Emilia-Romagna and the Passatelli Method
La Cucina Italiana identifies Emilia-Romagna as the region evoked by passatelli and describes the dough’s passage through a perforated implement as the source of the dish’s name. The method differs from shaping dough by hand into smooth pasta: the mixture is pressed through holes to form short strands, which are then cooked directly in broth.
The report attributes this recipe to Delia Pavoni Notari, whom it identifies as the magazine’s founder, and dates its appearance in the publication to 1929. It presents the recipe among the classic soups in the first issue. The source also lists related preparations, including versions associated with Chef Massimo Bottura’s Grandma Ancella, seafood, fish broth, and chickpeas with clam and tarragon broth. Those are suggested alternatives, not ingredients or steps in the recipe covered here.
Recipe Details Not Supplied
The source material does not provide ingredient quantities, servings, preparation time, or a precise number of minutes for cooking. It also does not state when the recipe was republished or provide a scan or page reference from the 1929 issue. The historical attribution and first-issue appearance are claims made by La Cucina Italiana in the supplied report; no separate archival confirmation is included here.
It is also unclear whether the magazine’s version is intended as a complete recipe for cooks without additional instructions, or whether measurements appear elsewhere on the linked page. The report names vegetable broth, but gives no recipe for making it and does not compare it with other broth choices.
The Magazine’s Recipe Record
The supplied report does not announce a future event or publication schedule. Readers seeking to cook the dish will need to consult the original La Cucina Italiana recipe page for any measurements or additional instructions not included in the material provided. Further historical detail—such as an image of the 1929 issue or a page citation—would help independently document how the recipe appeared in the magazine’s first edition.
For now, the confirmed development is the publication’s presentation of a founder-attributed recipe as part of its early soup repertoire. The listed related recipes offer other passatelli variations, but the source does not say whether they form part of a new series or are being released on a particular timetable.
Key Questions
What is passatelli in broth?
It is a soup in which short strands of firm dough are pressed through a perforated tool and cooked in broth. The recipe described by La Cucina Italiana uses vegetable broth.
What ingredients does this recipe use?
The listed ingredients are breadcrumbs, grated Parmigiano Reggiano PDO, eggs, nutmeg, lemon, salt and pepper, plus vegetable broth for cooking and additional Parmesan and pepper to serve. The report gives no quantities.
Does the dough contain flour?
No. La Cucina Italiana says no flour is needed for this version; breadcrumbs, cheese and eggs form the dough.
How is passatelli shaped and cooked?
After mixing and resting the firm dough, press it through a passatelli maker or a potato ricer with large holes. Cook the strands in broth for a few minutes, then serve with Parmesan and pepper.
Why is the recipe being highlighted?
La Cucina Italiana says founder Delia Pavoni Notari included it in the magazine’s first issue in 1929, among its classic soups. The supplied report does not include independent archival evidence or the recipe’s measurements.
Source: lacucinaitaliana.it
