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Passatelli Part 2: Bread Crumb Pasta

Massimo Bottura

Lesson time 14:16 min

Massimo shows you how he’s evolved his grandmother’s recipe for passatelli, fresh bread crumb noodles that are light and full of umami. The passatelli are served in the “broth of everything.”

Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.
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MASSIMO BOTTURA: Now that we have made the broth of everything, we are going to evolve my grandmother passatelli recipes. These fresh breadcrumbs noodle are so intense and tasty. They're a pure flavor. It's a perfect umami. Hello, hello, hello, hello, hello, hello. I'm here again. So I'm back here to talk about something very important that really that I have in my heart and under my skin because I grew up like that. I hate when I see people wasting things. You know, because it's like this-- because it's like you have it or you have it or you don't have it. Culture, knowledge, consciousness, sense of responsibility-- these are four extremely important words. Breadcrumbs-- my grandmother, but also my daughter. My daughter loves to cook with breadcrumbs. And I'll show you her favorite recipes. But also the culture of not waste anything. In our Osteria Francescana, we don't waste anything. The idea that a restaurant-- three-Michelin-star rated the best restaurant in the world-- in the staff meal, we prepare amazing food that like and makes you feel home. Amazing food from what? From all the most crazy preparation we have. And if we can do it, you can do it home. You have to do it because this is a cultural thing. So now, you, everyone is part of this revolution. As was saying, we are the revolution. We can be a voice of change if we are all together. So back to the recipe. Breadcrumbs can be any kind of bread. It has to be dry, but you don't toast it. And kind of fine crumbs. So if it's not like that, you can put it in a blender and make it very fine. Aged cheese. I'm in Modena in the middle of Emilia-Romagna, so I'm using a 36-month Parmigiano-Reggiano. But you are in New York, so you can get like a very good upstate dry cheese from those amazing cheese makers that come every day to the Union Square Market. Buy that cheese, grate it, and use that. And mushroom powder-- this is not part of tradition. This is part of what we are doing now. To make the mushroom powder, you place your mushroom on a baking sheet. We are using porcini, but you can try other varieties too. Then you put them into the oven at 60 degrees Celsius for 12 hours. When the mushroom are completely dry, take them out. And use a blender to transform the mushrooms into an amazing-tasting powder. Then a little pinch of salt, you need it, and three free-range eggs. Your hands are very important in the kitchen. Keep them always clean. Just go under the sink with good soap, wash them very well everywhere, and you know, keep it clean. So this is the right proportion maybe. I don't know. We're going to discover. Taka did it. The best one who make this is my daughter. She's 21. She's studying in Washington DC, and she makes passatelli all the time. They did a pizza party, but they order too much pizza. And there was a lot of leftover pizza, so she called me and she said, what am I going to do with this leftover pizza? We have so much stuff. Ju...

Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.


Students give MasterClass an average rating of 4.7 out of 5 stars.

it was a gift from my son for my birthday. before we knew lock down was going to happen and what an amazing present it has proved to be.I have loved Massimo's cookery lessons's. I adore cooking and feel I have learnt a lot

Massimo's Masterclass, is like Massimo. It's inspiring, engaging, entertaining. I'd never thought I could binge watch classes, but I did.

Wow! So inspirational. I LOVED watching him. This was an amazing class.

Massimo is amazing. His passion is contagious. He makes me want to experiment with new flavors and textures. Thanks so much!


Aleisha B.

I completely screwed up this recipe. At least we all got a good laugh at my attempt.

A fellow student

The moment when Massimo bashes pineapple pizza LMAO this man needs 10 stars for that !

Anne L.

I must rate the lesson with two stars until the recipe is edited. Carlos Marques suggest 150 g ...sounds more like it.

Maria S.

First off I love this man - I'm Sicilian and have never heard of passatelli, but want to try it. Has anyone tried it with a sauce instead of the broth

Carlos M.

I agree there is a mistake on the workbook about the quantities on the Passatelli. To me, with all my respect to the chef, it worked 3 eggs, 150g of fine bread crumbs and 150 g of Parmesan. Would be good a further explanation about the broth, some wrong also ! Any way I want to thank the Chef (and the sous chef) for shown us how they work on some of their dishes.

Maksim M.

I wonder is there anybody in this discussion who physically tried this recipe or you are all bots? Why are you all so excited? Are you here for a show or for making a good food? I mean if you were real, people and would try to do this recipe you would be surprised same much as me that there is no way how to prepare pasatelli from 1 kg of bread crumbs and 3 eggs! I used 6 for 500 gr and it was still not enough for making a dough! If you check other recipes of pasatelli in internet nobody works with that proportion! And from the video you can see that Massimo uses topinambur (Jerusalem artichoke), not celery root as recipe says. Maybe it was bad celery root but it gave sour and bitter taste after 6 hours which overpowered the rest of flavours and broth had a taste of waste. So it was literally waste as I had to pour it down the drain and pasatelli went after the broth. I think person who was typing this recipe made some mistakes and Massimo did not check it. And that is very sad as I expected high standard from such a noble chef not only in video...

A fellow student

man! I love this man and his Taka sous chef, they're so adorable. I'm having so much fun, Chef!


thanks for sharing your knowledge. all were very simple to follow. also, thank you for encouraging us to experiment with our own taste.

Sarah K.

The steps for preparation were simple but essential and beautiful. Thank you so much!

A fellow student

This man is a riot! I laughed through out. What lovely class. His ethics speak so clearly to me.