Passatelli

Passatelli is a type of pasta originating from the Emilia-Romagna and Marche regions of Italy. It is traditionally made from a mixture of breadcrumbs, Parmigiano-Reggiano cheese, eggs, nutmeg, and lemon zest. The dough is then pressed through a passatelli or potato ricer to form thick strands, which are cooked in chicken broth.

History

The origins of passatelli can be traced back to the Middle Ages, when it was a popular dish among the poor due to its simple and inexpensive ingredients. It was traditionally served during the Christmas season, but has since become a staple in Italian cuisine year-round.

Preparation

To prepare passatelli, breadcrumbs are mixed with grated Parmigiano-Reggiano cheese, eggs, nutmeg, and lemon zest to form a dough. The dough is then pressed through a passatelli maker or potato ricer to create thick strands. These strands are then cooked in chicken broth until they rise to the surface, indicating that they are done. The dish is typically served hot, often with a sprinkling of additional Parmigiano-Reggiano cheese on top.

Variations

While the traditional recipe for passatelli calls for breadcrumbs, Parmigiano-Reggiano cheese, eggs, nutmeg, and lemon zest, there are many variations of the dish. Some recipes may include other ingredients such as garlic, parsley, or spinach. In addition, while passatelli is traditionally cooked in chicken broth, it can also be served in a variety of other broths or even in a tomato-based sauce.

See also

• List of pasta
• Italian cuisine
• Emilia-Romagna
• Marche

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