Passatelli

Method

Combine breadcrumbs, grated Parmigiano-Reggiano, eggs, nutmeg, salt and pepper in a bowl, mixing until a stiff dough forms. Bring the stock to a gentle simmer in a large pot. Using a passatelli maker or potato ricer, press the dough directly into the simmering stock in short lengths, allowing them to cook for 2-3 minutes until they float to the surface. Once cooked, remove the passatelli with a slotted spoon and transfer to serving bowls. Pour the hot broth over the passatelli, finish with a knob of butter and additional grated cheese if desired, and serve immediately.