PASSATELLI - BREAD CRUMBS - PASTA - SHORT - GIUSEPPE MANZOLI

In a large bowl, combine breadcrumbs, grated Parmigiano-Reggiano cheese, nutmeg, salt, and black pepper.

In a separate bowl, beat the eggs and then add them to the breadcrumb mixture. Mix until well combined.

Gradually add the flour to the mixture until a dough forms. It should be slightly sticky but manageable.

Bring the chicken or vegetable broth to a simmer in a large pot.

Using a potato ricer or a passatelli maker, press the dough into the simmering broth, cutting it into small pieces as it comes out.

Cook the passatelli in the broth for about 2-3 minutes, or until they float to the surface, indicating they are done.

Remove the passatelli with a slotted spoon and serve immediately in bowls with some of the broth.

Optionally, garnish with additional grated Parmigiano-Reggiano cheese before serving.

Spice Level: