A regional Italian speciality for chilly fall evenings.
- 1 ½ cups plain bread crumbs
- 1 ½ cups finely grated Parmesan cheese
- Large pinch nutmeg, freshly grated if possible
- 5 large eggs (may need additional depending on their size)
- 2 quarts good quality chicken broth, preferably homemade (recipe below)
- In a medium bowl, stir together the bread crumbs and cheese. Add in the nutmeg and about ½ teaspoon lemon zest (or to taste). In a separate bowl, gently whisk the eggs. Add them to the breadcrumb mixture and using your hands, mix together until they come together and form a soft dough-like consistency. If the dough is too soft, add a bit more breadcrumbs or cheese. If too dry, add in another egg. Cover in plastic wrap and allow to rest for 30 minutes or so.
- In a large soup pot, bring the broth just to a boil. Season with salt and pepper if needed. Working over the pot, pass the dough through a potato ricer or passatelli maker directly into the broth. Continue until all the dough is finished. The passatelli are cooked once they float to the surface, about 2-3 minutes.
- Gently ladle into bowls and serve with plenty of extra grated Parmesan cheese.
Potato ricer with large holes or passatelli maker