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Passatelli

From Wikipedia, the free encyclopedia
Typical pasta from Romagna

Passatelli
Passatelli in brodo
TypePasta
Place of originItaly
Region or stateRomagna
Main ingredientsBread crumbs,eggs,Parmesan,lemon,nutmeg

Passatelli are apasta formed ofbread crumbs,eggs, gratedParmesan cheese, and in some regionslemon, andnutmeg; it is typically cooked in chickenbroth. Typically, it is found mainly inRomagna,Pesaro and Urbino province (northernMarche),Ancona province (centralMarche) and other regions of Italy, such asUmbria.[1]

Passatelli is made by passing the dough through a potato ricer, often into a boiling broth.[2]

See also

[edit]

References

[edit]
  1. ^Zanini De Vita, Oretta (2009).Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. pp. 196.ISBN 9780520944718.OCLC 558881171.
  2. ^"Passatelli".tasteatlas.com. RetrievedAugust 22, 2021.
Types
Long pastas
Short pastas
Pastina
Stuffed pastas
Other or variable
Cooking
Producers
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Equipment manufacturers
See also


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