Passatelli Romagnoli Recipe and History
When it comes to pasta, the Emilia Romagna region is the place to be. There are many excellences that characterize this region and among these, a prominent position must be given to Passatelli Romagnoli, a typical dish of Forlì and the whole territory of Romagna.
The origin and history of the Romagnoli Passatelli is to be found in the country houses of the area where the “azdore”, or the women of the house, prepared the soup known as tardura or stracciatella, consisting of eggs, bread and cheese. This dish, described by Michele Placucci from Forlì, was traditionally offered to women who had just given birth to recover themselves, and shares many ingredients with the Passatelli Romagnoli which, however, have a completely different appearance.
Unlike the tardura, the Passatelli’s dough is firmer and for this reason it also requires a particular tool to prepare them: the “iron”, a metal disc with holes with two wooden handles. The dough is then pressed with this perforated tool creating small curved cylinders which are then cooked in broth.
Nowadays it is difficult to find this utensil, which is why a simple potato masher is used more often.
Let's see the ingredients that make up the Passatelli Romagnoli in detail. The original recipe is described by the writer Artusi in his famous recipe book "The science in the kitchen and the art of eating well" (La scienza in cucina e l'arte di mangiar bene). Eggs, stale bread and cheese are the main ingredients.
Today it has undergone some changes but continues to be made up of easily available ingredients: 3 eggs, 120g of Parmigiano Reggiano, 120g of breadcrumbs. Lemon zest and nutmeg are added after.
They are then served in a chicken or beef broth but can also be enjoyed alone, with particular sauces or combined with a tasty fish ragu.
If you are curious to taste this typical dish, book your direct flight to Forlì with Air Dolomiti.