Passatelli in Brodo

Ingredients

• 150 g fine dry breadcrumbs, unseasoned
• 150 g Parmigiano Reggiano, finely grated, plus extra to serve
• 3 eggs
• grated zest of half a lemon
• grated nutmeg
• pinch of fine salt
• 2 litres good beef or capon broth

Before you cook

• Grate the Parmigiano as finely as you can.
• Grate the lemon zest and a little nutmeg.
• Beat the eggs lightly in a small bowl.

Steps

1. Mix the breadcrumbs, Parmigiano, lemon zest, nutmeg and salt in a bowl.
2. Add the beaten eggs and work everything with your hands into a firm, slightly tacky dough.
3. Press the dough into a ball, wrap it and let it rest for 30 minutes.
4. Pour the broth into a wide pan and bring it to a gentle simmer.
5. Press a small piece of dough through a potato ricer with large holes to test it — if it crumbles, work in another beaten egg; if it sags, add more breadcrumbs and cheese.
6. Hold the ricer over the simmering broth and press the dough through so the strands drop straight in.
7. Cut the strands off at about 4 cm with a knife as they fall.
8. Simmer the passatelli for 2 to 3 minutes, until they rise to the surface.
9. Ladle them into warm bowls with plenty of the broth.
10. Serve at once, with extra Parmigiano at the table.