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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.

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Last modified date: 13/08/2013



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