Making passatelli Romagnoli is relatively easy, a child’s play. So much so that in many Romagna cuisines, it is precisely the little children who crush the dough with a potato masher. But be careful, it must have wider holes. So check and buy the proper tool, otherwise, it will be quite difficult to make the passatelli, since the dough is quite hard and consistent.
The dough of Romagna passatelli
And then we come to the central node of the recipe of Romagna passatelli: the dough. Because in the end, it’s all there the flavor and the difficulty of the dish. The classic Passatelli dough is made with grated bread, Parmigiano Reggiano, flour, eggs, salt, pepper. Then there are two philosophies about passatelli: there are those who add lemon zest and those who add nutmeg.
We don’t want to choose the best way to make the ultimate passatelli, they are two small variations, but in reality, they radically change the flavor of this pasta. Nutmeg goes very well with the broth, the more creamy winter preparations, rich in cheeses or with pronounced flavors of umami and salt. The version of the passatelli with lemon peel is more suitable for light vegetable sauces and seasoning.
Today we want to honor this great dish of Romagna cuisine with the recipe of a historic restaurant: truffle passatelli with Parmesan fondue. A fabulous dish, where complex flavors combine with elegance to create a unique symphony of pungent and umami flavors. We would like to thank the Osteria del Vicolo Nuovo in Imola for the wonderful recipe.
Ingredients to make passatelli with truffle and Parmigiano Reggiano fondue
- 300 grams of bread crumbs
- 100 grams of flour
- 31 grams of grated Parmigiano Reggiano cheese
- 6 large eggs
- a sprinkle of nutmeg
- salt and pepper
- broth for cooking
For the truffle and Parmigiano fondue
- 1 egg yolk
- salt and pepper
- Parmigiano Reggiano cheese
- ¼ liter of fresh cream
How to make passatelli with truffle and Parmigiano fondue
On a cutting board or a very large bowl, combine bread, flour, salt and pepper, Parmigiano cheese and a sprinkle of nutmeg. Stir, add eggs and start kneading with your hands.
You must obtain a fairly consistent dough.
Then make some big balls with it and put them into the tool or in a potato masher with big (0,5 cm) holes.
Pay attention and start with little portions of the mixture, because it’s harder and thicker than a simple boiled potato and a shoddy potato masher could break down.
That’s all, that’s the way to make perfect passatelli. As you’ve seen the recipe is not difficult at all, just pay attention to the doses and use a steel masher if you can.
There are many other variations of passatelli, all very valid: this is a very basic recipe. But some people also add beef marrow or a bit of lemon zest.
They are all wonderful nuances that deserve a try, so don’t be shy!
Let’s move on to the sauce: put all the ingredients in a saucepan, put in a water bath and beat with a whisk for 5 minutes.
When broth boils throw passatelli inside and when they emerge it means they are cooked.
Remove passatelli from broth and season with the truffle and Parmigiano fondue. Shave additional truffle.
If you feel particularly hungry, you can enrich these passatellis with 80 grams of finely chopped (and then browned in the pan) bacon, only for those who are not on a diet!
What wine goes well with passatelli with truffle and Parmigiano fondue?
The wine to pair should be fragrant and not too alcoholic, which acts as the right counterpoint to the aroma of truffles without choking it. Albana from Branchini winery is the right one. Champagne, Prosecco or Trentodoc are awesome if you prefer sparkling wines.