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Passatelli

Passatelli are one of the more classic soups of Romagna cooking 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 women having recently given birth. They are usually eaten with meat or fish broth.

Arise 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 with good results, a potato masher with large holes.

Edited by the editorial team

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Last modified date: 13/08/2013

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