Passatelli Romagnoli

This is a very traditional dish from Emilia-Romagna, with humble ingredients that are full of flavour. Delicious pasta-like dough made by breadcrumbs, Grana Padano cheese and eggs, shaped into a sort of thick spaghetti with a peculiar hand operated machine called a ferro per passatelli, which is like a potato masher or ricer. Traditionally, it is served with a rich meat broth, but there are also versions with mortadella and bone marrow.