Passatelli, Passatini, Pasadein, Pasadòin in bròd

Passatelli is a traditional pasta dish from the Emilia-Romagna region of Italy, specifically found in towns and communes such as Bologna, Forlì, and Rimini. It can be found in local stores and shops such as Mercato di Mezzo in Bologna and Mercato Coperto in Forlì. Passatelli is a type of pasta made with breadcrumbs, eggs, Parmesan cheese, and nutmeg, which is then formed into small, thin noodles and cooked in a rich broth.

One popular recipe for Passatelli is to mix 200g of breadcrumbs, 200g of grated Parmesan cheese, 4 eggs, and a pinch of nutmeg together to form a dough. The dough is then passed through a special tool called a “passatelli iron” to create the noodles, which are then cooked in a flavorful broth. Another recipe is to serve the passatelli in a creamy mushroom sauce, made with sautéed mushrooms, garlic, cream, and a sprinkle of parsley.

Passatelli has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which signifies its traditional and cultural significance in the Emilia-Romagna region. The specifications for Passatelli include using only high-quality ingredients such as fresh eggs, Parmesan cheese, and breadcrumbs, as well as following traditional methods of preparation and cooking.