Passatelli
Sign in to savePassatelli 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.
In the Vinony graph
Within Vinony's link graph, Passatelli is referenced by 189 other articles, and connects out to egg as food, linguine and tagliolini.
It is catalogued under topics including Cuisine of Emilia-Romagna, Cuisine of Marche and Cuisine of Umbria.
Its subject is documented across 13 Wikipedia language editions.
Key facts
- Food.name
- Passatelli
- Food.image
- Passatelli.jpg
- Food.image_size
- 250px
- Food.caption
- Passatelli in brodo
- Food.country
- Italy
- Food.region
- Romagna
- Food.type
- Pasta
- Food.main_ingredient
- Bread crumbs, eggs, Parmesan, lemon, nutmeg
via Wikipedia infobox
Wikidata facts
- Subclass of
- pasta
- Country of origin
- Italy
- Material used
- egg as food
- Image
- Passatelli.jpg
Show 3 more facts
- Commons category
- Passatelli
- cuisine
- Italian cuisine
- native label
- passatelli
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
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.
Passatelli is made by passing the dough through a potato ricer, often into a boiling broth.
Excerpted from Wikipedia’s “Passatelli” article, available under the CC BY-SA 4.0 licence.