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Passatelli in broth is a typical recipe from Emilia-Romagna: made with eggs, breadcrumbs and Parmesan cheese, they are cooked in meat broth! Passatelli have the characteristic shape of filaments with a diameter of about 5 millimeters, wrinkled and quite consistent. They can be of different lengths depending on the tool that is used. In fact, to prepare passatelli it would be necessary to use a special tool, the "ferro per i passatelli", which is difficult to find outside Romagna. In the past, passatelli were the soup of festivals and great occasions such as Easter, Ascension Day, baptisms, confirmations and weddings; at Christmas, instead, they were replaced by cappelletti in broth. As always in the Italian tradition, each family has its own recipe and its variations.
