Passatelli Soup


 I come from a long line of family stretching many generations in America, and even more in Italy. My great grandparents came over from Italy early on in their lives. Enrico (or Henry), a Marche Italian, whose tradition was the passatelli soup, came over from Italy alone as a young adult at the age of 18. He met my great grandmother, also a native Italian, and settled down and had my grandparents, Rose and John. My grandfather, John, loves to make his passatelli soup at as many family holidays as he can. While this recipe isn’t as popular as others, it is one of my favorites, and it's not sold commercially, making it even better. The recipe normally serves large amounts of people, 12 - 15, with tons of leftovers. A few days before every family event, John will go down to Liuzzi’s on State Street, and buy most of the harder to get ingredients, like the fresh blends of cheese. He starts by combining bread crumbs, eggs, nutmeg, and parmesan, pecorino, and romano cheese into the dough. Then pushes it through a meat grinder, without the blade, to make uniform size noodles. After he stores the dough for a day or two in the refrigerator, he boils a pot of chicken soup, takes it off to a simmer and adds the noodles, then finally serving after a few minutes.

Place(s): North Haven, CT, Italy
Year: 1901

– NB

Relationship:  Great-grandchild of im/migrant or more Great-grandchild of im/migrant or more