This is one of the oldest and most traditional of all the dishes of Le Marche and it belongs both to this region and to certain parts of Emilia Romagna, although the recipe does vary slightly. The word ‘passatelli’ comes from the verb ‘passare’, meaning to pass, which refers to the mixture being forced through the widest holes of the food mill or ricer, thus ‘passing’ into the soup itself. A specific tool for this job does exist, but is only available for purchase in local stores.
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