The recepy of passatelli with broth


Meat broth is one of the main ingredients of the Emilia culinary traditions. It can be prepared with beef meat or veale and beef meat toghether. Boil the meat in slighltly salty water and when ready, add an onion, a carrot, one celery and one tomato.
Let it cook for two hours and a half.
If using veale and beef meat toghether, remember the first one cooks much faster than the other.
When ready, take the meat out of the water and drain it.


Mix toghether all the ingredients in order to get a solid dough and let it rest for at least half an hour. Prepare the passatelli by passing the compound into the large holes of a masher and place them on a tray of baking paper.

Prepare a good broth of meat (see Recipe: Meat Broth),when boiling, throw the passatelli inside and cook for 3/4 minutes then serve immediately.