Passatelli are a typical Italian pasta, traditionally made with breadcrumbs, grated cheese, broth, butter, eggs, nutmeg, and salt. They are shaped like short spaghetti and are usually served in hot broth. Their origin dates back to the 1800s and they are typical of the Emilia-Romagna region, particularly the province of Forlì-Cesena.
In a bowl, mix the breadcrumbs and grated cheese with the butter melted in a bain-marie, a pinch of nutmeg, the lightly beaten eggs, and a generous pinch of salt.
The dough should be quite firm; if it's too soft, add more breadcrumbs.
In a pot, bring the broth to a boil and drop the dough into it by pressing it through a potato ricer with fairly large holes, so that short noodles a few centimeters long come out.
Serve with freshly grated cheese.
Cheese grater
Grater
Pan
Bowl
Wooden spoon
Italia
| Energy (kcal) | 87.93 |
| Carbohydrates (g) | 5.79 |
| of which Sugars (g) | 0.46 |
| Fat (g) | 5.19 |
| of which Saturates (g) | 2.75 |
| Protein (g) | 4.77 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.47 |
