Passatelli is one of the most looked-forward-to dishes in my family’s recipe repertoire. The noodles are made with breadcrumbs, eggs, Romano cheese, lemon, and a dash of cinnamon. We mix a rough dough and then run it through a sausage grinder to produce rustic noodles and then throw them into boiling chicken broth to cook. The dish is also known by the children’s given name for it — “worm soup.” Perhaps you recognize this sparse writing style from some of your own family recipes and perhaps the instructions are only understood by someone who has made this dish with the coaching of her grandmother. If you have an heirloom family recipe that you’d like to memorialize like this, reach out to me at This email address is being protected from spambots. You need JavaScript enabled to view it.!