Passatelli were eaten in broth the Christmas day.
Ingredients: breadcrumbs 100 g., 50 gr. of Parmesan cheese, one egg
for each person, salt and nutmeg. This course is more used in Romagna
rather than Mugello, even if it can be defined as a local course, because
it origins from an old course from Mugello also mentioned in the famous
"Artusi". Mix all the ingredients, then put them in a meat grinder
or make the passatelli(which have the shape of a worm) by yourselves;
some years ago there was a particular tool mainly used to prepare passatelli
but it does not exist anymore.
Text Tebaldo Lorini
Translated by Gianna Toni