The typical romagnola paste escapes from the usual combination of “hard grain flour and water” or pasta with tenero grain flour and many eggs. The passatelli takes breadcrumbs and lots of Parmesan cheese leaving the very porous pasta, great for grabbing the flavors of the sauce well.
Who taught us how to make this typical Italian pasta from the Romagna Toscana region was dear Italian TV chef Alessandra Bazzocchi who owns La Campanara Restaurant next to her husband Roberto Casamenti.
Passatelli's full recipe is on our blog: provandoomundo.com.br/receita...
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Welcome to the Proving the World channel !!
We are Vinícius and Daniela and we are going around the world in a car adapted to know the cuisine of the five continents! We visit restaurants, producers, plantations, big companies, fairs, gastronomic festivals and we enter the people's kitchen to know the typical cuisine of each region and we show you everything!
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