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