by Carlotta Conti



Prep Time: 20 mins

Cook Time: 10 mins.

Total Time: 30 mins (+ 1 hour sitting in the fridge)

Yield: serves 8


Ingredients for the Passatelli dough

7 oz (200 gr) grated Parmigiano

10.5 oz (300 gr) breadcrumbs

6 large eggs

2 tablespoons all-purpose flour

A pinch of freshly grated nutmeg

2 litres meat stock


Ingredients for the truffle sauce:

1 stick (100 gr) unsalted butter

1 black truffle

2 teaspoons truffle sauce

2 tablespoons grated Parmigiano


Tools: the passatelli “iron” or a spätzle tool


In a bowl, mix together all the ingredients for passatelli, using your hands.

Make a kind of “ball” with the dough. Cover with plastic wrap and put it in fridge for 1 hour.

In the meantime, prepare the sauce.

In a pan that has high sides, melt the butter on low heat, careful not to let it fry.

Add the Parmigiano and truffle sauce to the butter in the pan.


Bring the stock to boil.

Put a small ball of the pasta dough into an Italian potato masher (similar to a Spätzle tool) and squeeze firmly over the boiling stock.

Be careful not to let it splash, as the liquid is hot.

The pieces that come out of the potato masher should not be longer than 2 or 3 inches, so if they are, cut them off with a knife as they come out.


Move the passatelli around gently with a wooden spoon to avoid them from sticking to the bottom of the pot.

When the passatelli float on the surface of the meat stock for a minute, remove them from the stock with a skimmer and gently lay them in the pan with the truffle and parmigiano butter sauce.

Mix very gently for a few seconds with a wooden spoon and serve.

When it is in the dish, grate the truffle onto it.

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