Ingredients Parmigiano, dry bread crumbs, eggs, beef marrow, spices (especially nutmeg and pepper), and sometimes also flour, vegetables, meat, or salumi.
How Made The parmigiano is blended carefully with dry bread crumbs, eggs, nutmeg, and melted bone marrow. The dough must be firm, but if it is too hard, it can be softened with a drop of broth or white wine. The dough is placed on a wooden board. With a special utensil made up a perforated convex disk and two opposing handles, the dough is pressed, with a slightly circular movement. Little cylinders of different lengths are extruded through the holes. These are laid on a dish towel until all the dough has been used up. The passatelli are then poured all at once into simmering broth and cooked briefly. They used to be dropped directly in boiling broth as they emerged from the utensil, but this led to uneven cooking.
