Dry Passatelli

Dry passatelli are a variation of the classic Emilia-Romagna cuisine dish, which is usually enjoyed in broth. This dry variant involves cooking the passatelli directly in a pan with a sauce, keeping them not in broth. Here is the traditional recipe with an Italian touch:

Ingredients

• 200 g of breadcrumbs
• 100 g of grated Parmesan cheese
• 3 eggs
• The grated zest of one lemon (untreated)
• Grated nutmeg to taste
• Salt to taste

Preparation

1. In a large bowl, mix the breadcrumbs with the Parmesan, lemon zest, a generous grating of nutmeg, and a pinch of salt.
2. Add the eggs and start kneading with your hands until you get a homogeneous and compact mixture. If the dough is too soft, you can add a little more breadcrumbs.
3. Let the dough rest, covered, for about 30 minutes.
4. Pass the dough through the passatelli iron (or a potato masher with large holes) directly onto a lightly floured surface.
5. Once you have all your passatelli, cook them in a pan with a drizzle of extra virgin olive oil or, if you prefer, with a knob of butter, until they become golden and crispy.
6. From here you can personalize with the seasoning you like best: simply with a little more Parmesan on top and a pinch of pepper, or turn them into a tasty recipe with porcini mushrooms, truffle or a light ragù.

Curiosity

Passatelli are a dish whose origins are lost in the mists of time, probably derived from breads or pasta made of flour and water that were enriched with other ingredients to make them more tasty. This dish is considered a comfort food of Italian cuisine and its simplicity makes it perfect for customization according to personal tastes or family traditions.