Passatelli in brodo is a poor man's dish in Emilia-Romagna, with delicious dumplings made from bread, eggs and cheese in an enriched meat broth—home cooking at its best. Paul Bartolotta's slightly grainy but satisfyingly cheesy dumplings take only minutes to pull together. More Italian Dishes
The dough can be refrigerated overnight. Bring to room temperature before using. The broth can be refrigerated for 5 days or frozen for 2 months.
This hearty soup demands a good, simple red. Sangiovese is the main red grape of Emilia-Romagna, but not much of the region's wine gets exported. A fruity Sangiovese from Tuscany, one of Emilia-Romagna's neighbors, works just as well here.