Passatelli are a typical Italian pasta, traditionally made with breadcrumbs, grated cheese, broth, butter, eggs, nutmeg and salt. They have the shape of 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, in particular the province of Forlì-Cesena.
In a bowl combine the breadcrumbs and grated cheese with the butter melted in a bain-marie, a pinch of nutmeg, the eggs lightly beaten and a large pinch of salt
The dough should be fairly firm; if it is too soft, add more breadcrumbs
Bring the broth to a boil in a pot and drop the mixture into it by pressing it through a potato ricer or press with fairly large holes so that short noodle-like strands a few centimeters long come out
Serve with freshly grated cheese
Rasp for grating cheese
Grater
Pan
Bowl
Wooden spoon
Italy
| Energy (kcal) | 407.26 |
| Carbohydrates (g) | 34.21 |
| of which Sugars (g) | 2.63 |
| Fat (g) | 23.88 |
| of which Saturates (g) | 14.27 |
| Protein (g) | 15.27 |
| Fiber (g) | 1.48 |
| Sale (g) | 1.17 |
