Passatelli in Brodo Bolognesi
Emilia-Romagna — Bologna and Romagna area, traditional broth course
Bread-and-cheese dumplings extruded directly into boiling broth through a passatello press or food mill — a speciality of Bologna and the surrounding Romagna area. The dough: stale white breadcrumbs, Parmigiano-Reggiano, eggs, nutmeg, and lemon zest — combined into a stiff paste that is pressed through the iron disk and falls into the broth as thick, ridged cylinders 3–5cm long. Cooked for 2–3 minutes, served immediately in the broth. The passatelli absorb broth rapidly and soften from firm to tender; they must be eaten within 3 minutes of cooking.