- 1 litre chicken broth or vegetable broth made with scraps
- 150 gr breadcrumbs from day-old bread
- 100 gr grated Parmigiano Reggiano
- 3 eggs
- Pinch of nutmeg
- Pinch of grated lemon zest
- Make the broth:
Roast all vegetable scraps (such as potato, carrot and Jerusalem artichoke peels) in the oven. Then place them in a large pot and add 1 litre of cold water. Simmer for at least 90 minutes.
- Make the dough:
Mix the breadcrumbs with grated Parmigiano Reggiano. Add a pinch of nutmeg and lemon zest. Beat the eggs and add them to dry ingredients, then mix with your hands. Bring the broth to a boil.
- Cook the Passatelli:
Press the dough through a potato masher and cut the long Passatelli into smaller pieces 5-6 cm in length. Toss them into the broth. Cook for one minute and serve immediately.