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No houseguest can ever have been offered a more delicious or historically informative meal than the Artusian lunch of passatelli, tortellini, and rabbit fricassee that Iain Antony MacLeod and Marina Ardito prepared for me in Florence.
In parts of the Romagna, passatelli the worm-shaped pasta made with bread crumbs were an Easter dish.
My favorite, though, was Girasole's twist on passatelli.
From the interior of his own Romagna came passatelli—a worm-shaped fresh pasta made by squeezing a dough of bread crumbs, Parmesan, egg, and bone marrow through a colander or a special grid “there are very few families in the Romagna who don’t have one,” Artusi explains.
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