Passatelli with vegetable ragù

Passatelli is a unique kind of pasta originally from Romagna, now part of the larger region of Emilia-Romagna. I was taught to make them by the mother of a friend from that part of Italy. They derive their unique form and taste from the fact that they are made from breadcrumbs and cheese instead of flour.

Originally, the dough was shaped using a special implement called a ferro per passatelli, but today most people use a potato ricer. You need to choose one with large holes, of about 4mm in diameter.

Usually, passatelli are cooked and served in a meat or vegetable broth, which is why it is mostly associated with soups. However, for this recipe they are served with vegetable sauce, which is how I ate them on a recent trip to the city of Ravenna.

Passatelli are still little known outside Romagna and so this dish gives you a real taste of Italian regional cooking.