Breadcrumb Pasta in Broth

Ingredients

• 1.5 l Meat broth
• 200 g Fine dry breadcrumbs
• 200 g Parmesan cheese
• 3 whole Eggs
• 0.5 tsp Nutmeg
• 1 tsp Lemon zest
• 1 pinch Salt

Steps

1. Bring the meat broth to a gentle simmer in a wide pot and taste it for salt; a flavourful broth is the heart of this dish.
2. In a bowl, combine the fine dry breadcrumbs and the grated Parmigiano with a fork.
3. Add a generous grating of nutmeg and the finely grated lemon zest.
4. Beat the eggs lightly and pour them over the dry mixture.
5. Work everything with your hands until you obtain a firm, compact dough; if it feels too soft add a little more breadcrumb, if too dry a touch more egg.
6. Wrap the dough in cling film.
7. Let it rest at room temperature for about 1 hour so the breadcrumbs fully hydrate.
8. Divide the rested dough into three or four pieces and load one into a potato ricer fitted with the large-hole disc.
9. Press the dough firmly so the passatelli extrude directly over the simmering broth, cutting them at about 4 cm length with a knife as they fall in.
10. Let the passatelli cook for 2 to 3 minutes: they are ready as soon as they float to the surface.
11. Ladle the passatelli with plenty of hot broth into bowls.
12. Finish with a little extra grated Parmigiano and serve immediately while steaming.

Tips

• The quality of the broth is everything — a homemade capon or beef broth makes all the difference. Use only finely grated Parmigiano and very fine dry breadcrumbs so the passatelli hold together; coarse crumbs make them crumble. If you don't own a passatelli iron, a potato ricer with the large-hole disc works perfectly.