> In Emilia-Romagna passatelli are eaten as a nutritious
> Soup Garnish in real beef soup. A
> acquaintance told me enthusiastically about it, the same know
> and you won’t find them on the menu in restaurants either.
> According to the description, the passatelli quantity is made of breadcrumbs, eggs,
> flour and grated parmesan and with a lot of force it is put through
> a perforated sieve into the boiling clear soup. I tried,
> to make the specialty the same way, unfortunately without success. It must
> probably at the right consistency of the quantity or at my