← Nouns Cooking · Italian

Ingredients

• 100 g fine dried breadcrumbs
• 100 g Parmigiano Reggiano, finely grated, plus extra to serve
• 3 Eggs
• ¼ tsp freshly grated nutmeg
• ½ lemon, finely grated zest only
• 1.5 l good meat or chicken broth
• Salt

Method

1. Mix the breadcrumbs, Parmesan, nutmeg, lemon zest and a pinch of salt in a bowl. Add the eggs and work everything with your hands into a firm, slightly sticky dough. Add a spoonful of crumbs if it feels wet.
2. Wrap the dough and leave it for 30 min so the crumbs soak up the egg.
3. Bring the broth to the boil and taste it for salt.
4. Push the dough through a potato ricer with large holes (or the big holes of a grater) right over the pot, cutting the strands off every 4 cm with a knife.
5. Simmer for 1–2 min, until the passatelli float to the top. Turn off the heat, let them sit for 2 min, then ladle into warm bowls with extra Parmesan.

Tips

• Test a few strands first: if they break up in the broth, add more breadcrumbs to the dough.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina