Passatelli are one of the most classic soups of Romagna prepared during the holidays (Recipe).
This dish is mentioned in the recipes book Artusi, and seems to descend from "tardura", a soup of eggs, cheese and bread crumbs remembered by Michele Placucci, traditionally served to women having recently given birth. They are usually eaten in meat or fish broth.
They come from a mixture of eggs, cheese, bread crumbs, nutmeg, and then crushed with a particular tool, "the iron for passatelli" difficult to find outside of Romagna. Alternatively you can use a potato masher with large holes with great results.
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Last modified date: 21/04/2017