• Fresh New England desserts for all seasons.

  • Cozy, cold-weather desserts made with seasonal winter ingredients.

  • Hilarious coded puzzles featuring the funniest comics on Twitter.

« Cookbook Friday: Chicken Soup | Main | Cookbook Friday: Tomato Sauce »

February 23, 2007


Meat grinder! That is SO cool.
Have you tried making these yourself?

My sister and I helped Nonni make the ones in that picture a few years ago. But I don't have a meat grinder, myself. That needs to change ASAP.

These are not my favorite, but are cool because of the family history aspect. And now I know what to get Tammy for her birthday!

Dad, I object!! If these aren't your favorite... how come you walk off with them all the time, eh!!

Dad walks off with them because he loves them. And he has no conscience. It's my husband who's the killjoy.

Just proves that there's a very stereotyped concept of Italian cooking outside Italy! There are soooo much more to true Italian cooking than pasta with sauces and this an excellent example of that. The ingenuity of using everything AND managing to turn it into something delicious! Thanks for the recipe!

I've never heard of this either, but I can see where it is totally ingenious! I can imagine that you *could* roll them out with your hands - kinda like play dough. But the meat grinder would be easier and better. Thanks for sharing a wonderful recipe!

Sally, I'm sure you're right. I think they make a hand-rolled pasta like this in Tuscany, but out of flour (pici pici). Is that right, Ilva?

Trish, it was Rich who made that "not my favorite" post, not me!
I love Passatays! And you know that I bring them all home simply because they would spoil on the way to Hawaii, not because I'm selfish, self-centered and self absorbed! No, I'm doing it so you won't get sick on spoiled cheese product. But that's me, always thinking of others!!

I love Cookbook Fridays. Even if it's Sunday right now.

Guess what? They are Medieval according to my cooking school.
There are lots of handrolled pastas, and one has it's own annual festa in which women compete to see who can make the longest one. I was once served a big plate of Pici in a Castiglione del Lago restaurant, that was one loooong picio. I twirled and twirled, and then I saw the waiters peeking out and realized it (I) was the house joke.
Making them by hand is very satisfying.

Judith, thanks for the background. It's so interesting to see how the American immigrant recipes relate back to present-day Italy.

Rolling them by hand -- how positively medieval!

I agree...this was my absolute favorite food that my Nona made. I make these every Christmas. I use to use an old-fashioned meat grinder. Now I use the meat grinder attachment on the kitchenaid...much easier. Oh and my Nona's recipe had black pepper:)

Wow, we sure are related. My grandmother Eve Belbusti (wife of Lando) makes "passa-TAYS" every holiday. Let's get in touch!

Your cousin(?),

Paul Belbusti

Oh, and I've never had them without lots (and lots and lots) of cracked black pepper.


The comments to this entry are closed.