Made from a mixture of grated bread, mixed pecorino cheeses, parmesan, eggs, and a bit of salt and nutmeg, passatelli noodles are first squeezed through a potato press and then cooked in a pot of boiling beef or veal broth until they float. Traditionally, the noodles are served in the broth, but there are other versions of the dish that can be made with a fried vegetable medley or even with truffles and shellfish. This regional favorite in all its variations is available in many restaurants in and around Urbino. What really make the dish special are the physical properties of the noodles, which are long, thick, spongy strands—much more enjoyable than their description suggests
See on 2012.inurbino.net
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