Steps

• For the passatelli

  1) Mix the breadcrumbs with the grated Parmesan cheese on a pastry board.

  2) Add the eggs and knead the mixture also adding grated nutmeg and grated lemon zest if you like.

  3) Make a loaf which you will then wrap in cling film and let rest for 20 minutes. After that, process the dough through a potato masher and place the passatelli on a clean towel as you use the prepared mixture.

  For the sauce

  1) Pour a drizzle of oil in a pan, and as it sizzles, add the crushed garlic clove; once browned, remove it, then add the speck cut into strips and brown everything for 5 minutes.

  2) Then add the cherry tomatoes washed and cut into wedges and leave on moderate heat for another ten minutes.

  3) In a saucepan, put salted water, and once it boils, add the passatelli, which will cook instantly as they rise to the surface.

  4) Immediately drain the passatelli with a skimmer or a colander, placing them directly in the sauce pan.

  5) Break up the arugula and add it to the “pasadèin“, seasoning with salt and pepper.

  6) Saute the pasta, seasoning this delicious first course from Romagna well!

  7) Assemble the individual plates and serve at the table, adding some grated Grana or Parmesan cheese if desired!

  Enjoy your meal!

  Annalisa

  °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°