Passatelli

As well as all the usual ways of using breadcrumbs, Emilia-Romagnans also mix them with beaten egg, Parmesan cheese, salt and pepper, to make a soft dough, which is then pushed through a special utensil with holes (you can use a colander) over a pot of boiling water or soup to make passatelli, little noodles or dumplings. Boiled in water, they can be used in the same way as pasta, dressed with a simple sauce.