Passatelli romagnola in brodo - Original recipe from Emilia-Romagna

Step 1

Make sure both the Parmesan and the breadcrumbs are nice and fine so they combine well.

Step 2

Mix all the ingredients together (except the broth, of course) until you have a homogeneous mixture.

Step 3

Now divide this into balls of about 3 cm and press these balls through a potato ricer. I didn't have a press, so I improvised. You can read more about this failed experiment in the blog entry above.

Step 4

The passatelli should be about 7 cm long.

Step 5

Now place the passatelli in the lightly simmering meat broth for 5 minutes and serve while still in the broth.Buon appetito!