“Passatelli Marchigiani” with black truffle and porcinI.
Passatelli is a traditional handmade pasta that comes from the Emilia-Romagna region, Marche and Umbria, and is the perfect dish for a parmesan lover.
Made mostly from parmigiano reggiano, eggs, bit of 00 flour and breadcrumb.
The tradition of Passateli started as a soup made with home-made meat stock.
But in the modern kitchen and where I come from, especially in spring and summer time, it's a tradition to make it as a pasta accompanied with various sauce like with porcini mushrooms, fresh truffles, veggies and fish.
It's a super simple dish, the hardest part is preparing the right dough to keep the long Passatelli shape while boiling in the water.
What make Passatelli so special is the kind of pasta which you can only find locally around the three above Region’s stores and restaurants.
And making is that little more special.
INGREDIENTS:
Parmesan cheese
Bread crumbs
Eggs
Nutmeg
Lemon zest
Book an ITALIAN HOMEMADE class with Cristina here.
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