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Passatelli originates from northern Italy, typically cooked 'in brodo' or chicken stock. The basis of the pasta dough is breadcrumbs and Parmesan, being passed though a potato ricer to create its distinctive fat strands. Luigi Sartini creates individual pasta pies with fresh homemade passatelli laced with pecorino cheese and broad beans, wrapping the pasta parcels in a layer of interwoven chard leaves.
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