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.
Bring the stock to the boil and add the vegetables and barley when the latter are partially cooked. When the vegetables are cooked, season to taste. Blend all the ingredients together to a thick sauce.
Mix together the breadcrumbs, Parmesan, eggs, salt, pepper, nutmeg, cinnamon and lemon zest. All the ingredients must be mixed thoroughly, preferably by hand for about 10 minutes. The resulting mixture will be quite a solid dough. Leave the dough for at least 2 hours in a fridge, longer if possible.
Reheat the sauce and keep it warm over a low heat.
Deep-fry the artichoke slices which have been thoroughly dried. Drain them on absorbent paper, and sprinkle with salt.
Bring the meat broth or salted water to the boil. Squeeze the dough through a potato ricer with large holes, making cylinders
© 1993 Ann and Franco Taruschio. All rights reserved.