If someone were to ask me what my favorite food is from Rimini, I would definitely say, "passatelli in brodo." A classic dish from Emilia-Romagna, passatelli in brodo pretty much does what any amazing soup does in the sense that it's warm, rustic and total comfort food. Kind of perfect.
Ingredients:
5 eggs
200 g grated Parmesan cheese
200 g of fine breadcrumbs
½ of an organic lemon (zest)
a liter (or more) of mixed meat stock (made with beef, chicken and vegetables
nutmeg
salt
pepper
small amount of flour
1 While the broth is boiling on the stove, lightly beat the eggs in a larger bowl and add salt, pepper, and plenty of grated nutmeg.
2 Mix together the eggs, breadcrumbs, grated parmesan cheese, and lemon zest.
3 This will have created a dough that needs to be pushed through a passatelli iron (see picture below) which has holes in it that will create long, round pasta (think fat, textured spaghetti) and will then go into the broth. The dough will need to be a little harder than mashed potatoes. If the dough is too hard, add a little broth and if it is too soft, mix in some more breadcrumbs.
4 To prepare the passatelli, take the dough and divide it into 3-4 balls. Put a ball into the passatelli iron. You will need to push the dough extremely hard through the iron until it comes out of like 3-4 cm long dough cylinders; cut with a large knife and lay it on a tray.
5 Sprinkle flour to prevent sticking and proceed the same way until you have used up all the dough.
6 As soon as the broth boils turn down to a simmer and add the passatelli. Stir gently and cook for about 2 minutes. When they float (about 3 min.) they are done and you may ladle them into bowls and add a little more Parmesan cheese to taste.
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