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The dish, which is described in Artusi’s recipe book, probably descends from the “tardura” (also known as “stracciatella”), a soup of eggs, cheese, and breadcrumbs mentioned by Michele Placucci from Forlì.
Passatelli originated in the towns of the upper Cesano Valley (Frontone, Pergola, San Lorenzo in Campo, Fratte Rosa, Serra Sant’Abbondio, Corinaldo, Sant’Andrea di Suasa and Castelleone di Suasa).
Passatelli and the iron to make them
Mixing egg, breadcrumbs, grated Parmesan cheese (nutmeg and/or lemon zest), you get a compound from which, crushing it with a special perforated metal disc with handles (iron passatelli), you get the cylinders curved, which are then cooked in broth or chicken capon or beef, other variants include the use of fish broth.
Given the difficulty in finding “iron,” a potato masher with large holes is often used. Many chefs and restaurateurs offer passatelli in the broth and dried according to the most varied recipes, for example, with truffles, porcini mushrooms, seafood, or semi-dried with a fragrant fondue.
Grated parmesan cheese 24 months q.b.
salt (a little salt to the eggs)
a good beef stock
Needed: masher with large holes.
How to make the Passatelli:
In an open container of eggs, add salt and flavor with nutmeg.
Start slowly incorporate the eggs, mixing with one hand, a tablespoon of bread crumbs and Parmesan continuing to add such an equal part of these ingredients until the dough comes off the hand and forms a ball of reasonably soft consistency.
I repeat: the dough, continuing to work with a handoff from the skin and leaves hands “clean,” a sign that the dough is ready to be brought to the masher.
Port in a pan to boil the broth, and little by little, I spend the dough by cutting the masher to a length of 3 or 4 cm.
Few minutes, 2 or 3 when the stock resumed the boil, and serve in dishes with other accompanying parmesan.
It is a first good, fast and straightforward, but great success and giving their best requires a great broth.
Prepare passatelli is relatively simple; small steps are needed, however.
One of the problems that can occur is the doses: there is too much difference between an egg and another to give the right amount of bread crumbs and cheese to reach the dough’s right consistency.
Secondly, to make the difference between a successful and a less passatelli is the breadcrumbs.
The breadcrumbs should be prepared with ordinary bread stale: the breadcrumbs that you buy, for its more generous storage, is somehow toasted bread and not have the same absorption of one commonly prepared at home.
The marriage between passatelli and boiled meat comes from the need to prepare for a great soup passatelli.
Regiona Recipe from Emilia-Romagna, Marche, Umbria
Production area Romagna, Emilia, Province of Pesaro and Urbino, Province of Perugia, Rome
Passatelli is a traditional soup from Romagna, the province of Bologna, the province of Pesaro and Urbino, and part of the province of Perugia.