''Passatelli'' are a
pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
formed of
bread crumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cut ...
,
eggs, grated
Parmesan cheese
Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.
The term ''Parmesan'' may refer to either Parmigiano ...
, and in some regions
lemon
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...
, and
nutmeg
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fru ...
; it is typically cooked in chicken
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...
. Typically, it is found mainly in
Romagna
Romagna () is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, in northern Italy.
Etymology
The name ''Romagna'' originates from the Latin name ''Romania'', which originally ...
,
Pesaro and Urbino province (northern
Marche
Marche ( ; ), in English sometimes referred to as the Marches ( ) from the Italian name of the region (Le Marche), is one of the Regions of Italy, twenty regions of Italy. The region is located in the Central Italy, central area of the country, ...
),
Ancona
Ancona (, also ; ) is a city and a seaport in the Marche region of central Italy, with a population of around 101,997 . Ancona is the capital of the province of Ancona, homonymous province and of the region. The city is located northeast of Ro ...
province (central
Marche
Marche ( ; ), in English sometimes referred to as the Marches ( ) from the Italian name of the region (Le Marche), is one of the Regions of Italy, twenty regions of Italy. The region is located in the Central Italy, central area of the country, ...
) and other regions of Italy, such as
Umbria
Umbria ( ; ) is a Regions of Italy, region of central Italy. It includes Lake Trasimeno and Cascata delle Marmore, Marmore Falls, and is crossed by the Tiber. It is the only landlocked region on the Italian Peninsula, Apennine Peninsula. The re ...
.
''Passatelli'' is made by passing the dough through a potato ricer, often into a boiling broth.
See also
*
List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ...
References
Italian pasta dishes
Types of pasta
Cuisine of Emilia-Romagna
Cuisine of Marche
Cuisine of Umbria
{{Pasta-stub
fr:Cuisine romagnole#Passatelli