Passatelli are a type of traditional pasta of Romagna, big worms and rough diameter of about 4 mm and a length of about 4 cm, are prepared with a mixture of bread crumbs, Parmesan cheese, eggs, nutmeg and lemon zest. Passatelli are obtained by passing the mixture through a special tool the 'iron passatelli ' precisely formed by a slightly domed metal disc with a diameter of 15 cm, with holes about 4-5 mm in diameter that has a stem with two side handles.
Ingredients: 120 g breadcrumbs
120 g grated Parmesan cheese
3 medium-large egg zest of one lemon
nutmeg soup with meat or vegetables
Prepare meat broth (or vegetable), when it is ready, shelled eggs inside a bowl then beat with a fork and add the grated Parmesan, breadcrumbs, salt, nutmeg, pepper and grated lemon peel (be careful not to add the white part of peel is bitter). Mix all ingredients until mixture is firm but elastic (in the case is hard, add a little 'stock to soften or otherwise a bit' bread crumbs). Let stand 5 minutes, then take the dough and pressatelo masher, cut with a knife passatelli about 4 cm in length and sparpagliateli on a towel pulito; nel frattempo portate il brodo a bollore e versatevi dentro i passatelli . Quando riaffioreranno in superficie sono pronti.
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