This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

passatelli

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