Talk:Passatelli

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this is the correct traditional recipe for passatelli pasta
Correction!!! Passatelli is made of ONLY semolina, water and eggs. It is then shaped with a divice that pushes the dough trough a plate with holes that are 1/4 inch in diameter and cooked in chicken stock. This is the traditional recipe from Emilia Romangna. (this is the correct traditional recipe for passatelli pasta) [moved from Revision as of 14:59, 6 October 2008 94.163.90.127 (talk). Hans Urian (talk) 07:55, 19 May 2009 (UTC)]


 * Sounds exactly like spätzle, which can be made with breadcrumbs instead of flour, cheese, and nutmeg, but usually isn't. does the plate look like this?  --Una Smith (talk) 21:07, 13 November 2009 (UTC)

I live in Italy, and often had passatelli made by my mother in law. Previously, I lived in Austria and had spatzle. Both are quite good, and may be made from similar things, but they are quite different in consistency, and of course tend to be eaten with different things. Passatelli are much less solid and disintegrate a bit in the broth. Davidnwelton (talk) 19:08, 1 January 2010 (UTC)