Passatelli: Toothsome Strands of Simple-to-Make Pasta From Emilia-Romagna

Name: Passatelli: Toothsome Strands of Simple-to-Make Pasta From Emilia-Romagna
Cook time: 1-2 minutes
Cuisine: Italian

Primo

Francine Segan | Fri, 10/25/2019 - 06:41

Difficulty Level

Low

Cooking Time

1-2 minutes

Cost

Low

These toothsome strands of simple-to-make pasta are flavored with Parmesan, lemon zest and nutmeg. In the past the dough was prepared with handheld round multi-holed press called ferro per passatelli, "passatelli iron,” but nowadays much like the Play-Dough you couldn’t get enough of as a child, this intriguing pasta is made by extruding the dough through a potato ricer. The results are long, thick rods of pasta called passatelli, which means “passing through.’’ A specialty of th

Unlock the full story

Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:

Unlimited access to premium digital content
Weekly newsletters exclusively crafted for members
Bellissimo quarterly digital magazines
Buongiorno monthly newsletters
Access to a collection of eBooks and mini-guides
Exclusive monthly offers and downloads
An ItaliaPass Primo membership providing savings of $249+ on your Italy trip

Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!

Become a member

Passatelli: Toothsome Strands of Simple-to-Make Pasta From Emilia-Romagna

Italian Recipes

Cooking Schools