Passatelli

{{Short description|Typical pasta from Romagna}}

{{Verification|date=September 2022}}

{{Italics title}}

{{Infobox food

| name = Passatelli

| image = Passatelli.jpg

| image_size = 250px

| caption = Passatelli in brodo

| alternate_name =

| country = Italy

| region = Romagna

| creator =

| course =

| type = Pasta

| served =

| main_ingredient = Bread crumbs, eggs, Parmesan, lemon, nutmeg

| variations =

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}}

Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found mainly in Romagna, Pesaro and Urbino province (northern Marche), Ancona province (central Marche) and other regions of Italy, such as Umbria.{{Cite book|url=https://archive.org/details/encyclopediaofpa00zani/page/196|title=Encyclopedia of pasta|last=Zanini De Vita|first=Oretta|publisher=University of California Press|others=Fant, Maureen B., Field, Carol.|year=2009|isbn=9780520944718|location=Berkeley, Calif.|pages=[https://archive.org/details/encyclopediaofpa00zani/page/196 196]|oclc=558881171|url-access=registration}}

Passatelli is made by passing the dough through a potato ricer, often into a boiling broth.{{cite web |url=https://www.tasteatlas.com/passatelli |title=Passatelli |website=tasteatlas.com |access-date=August 22, 2021}}