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pasta without flour

In this Emilia-Romagna speciality, eggs, bread crumbs and parmesan (and usually nutmeg and grated lemon zest), make a paste that can be squeezed through a schiacciapatate (potato ricer) to make skinny dumplings, which are served in very good chicken broth. Lately cooks have been making them as past'asciutta too, usually with seafood.

Text © Dana Facaros and Michael Pauls

Images by: Fugzu