What is the name of the Italian dish where you make a dumplingish sort of dough, which you then grate into broth? It has resisted the research attempts of my Monday-fried brain. Free CMHAP sticker to the answerer. xo, TGC
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Passatelli?
Posted by: Mary | Monday, 16 February 2009 at 07:33 PM
Ada Boni calls it Minestra di Pasta Gattatta in Italian Regional Cooking. How unromantic.
Posted by: Blair | Monday, 16 February 2009 at 08:50 PM
whups, that's "Grattata.
Posted by: Blair | Monday, 16 February 2009 at 08:55 PM
Ada Boni calls it "Minestra di pasta grattata" in Italian Regional Cooking. How unromantic.
Posted by: Blair | Monday, 16 February 2009 at 08:58 PM
spaetzle? it ain't italian but when you get into the mountains it's all the same.
Posted by: hugh | Wednesday, 18 February 2009 at 01:43 PM