FROM HISTORY TO THE TABLE: PASSATELLI

Today we want to talk about one of our most particular pasta die: the Passatelli (“passadei”).

Like most homemade fresh pasta, Passatelli are typical of Emilia-Romagna and were eaten on special occasions and during Easter. But what do we know about the origins of one of the most beloved dishes in Italy (and beyond)?

Their origins are not documented, but they are for sure a humble dish of peasant roots, with a long tradition. Let’s discover their history together.

Passatelli likely derive from “tardura” or “stracciatella”, a soup traditionally given to women who had just given birth to restore their strength and energies. The ingredients are the same (eggs, cheese, stale bread), but the consistency is different. The dough of Passatelli is firmer and required a special tool (the so-called “ferro”, a concave disk with holes) to pass the dough through, in order to give it its typical shape. This explains the origin of their name.

Today you can simply use the pasta die n°17 with the machines Philips and Pastaio to make them at home with ease. But what are the doses of the various ingredients and the preparation steps for this dish? During time, Passatelli recipe has naturally evolved, arriving at its current version. Here are the quantities and steps recommended by MyTrafile to make Passatelli for 4 people using the machines Philips Pasta Maker Avance/7000 series and Classe Italy Pastaio:

INGREDIENTS:

• 150 gr of breadcrumbs
• 150 gr of Parmesan cheese
• 2 medium eggs
• nutmeg
• salt
• egg white

1. Proceed by weighing the ingredients, adding the breadcrumbs, the grated Parmesan, a pinch of salt and nutmeg.
2. Beat the 2 eggs and add them to the mixture as liquid, selecting the “egg” program on the machine. If the mixture is too dry and floury, add egg white if necessary (about 1 tablespoon).
3. Knead for a few minutes and then immediately proceed with the extrusion. Stir the first extruded dough before continuing.
4. Cut the pasta to the length you prefer.
5. For blind cooking, leave the pasta longer and let it dry before proceeding with cooking.