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4–6
Medium
By Ann Taruschio and Franco Taruschio
Published 1993
Passatelli are only found in Emilia Romagna and the northern part of the Marche. A special tool is used for making passatelli, which consists of a perforated concave metal disc with two wooden handles. A potato ricer with large holes will do as a substitute. A mouli-légume with large holes can also be used for this operation. Passatelli can also be served as a soup, which is more common. Just cook the passatelli in the broth, ladle out and serve with grated Parmesan cheese.