- 5-⅓ ounces, weight Bread Crumbs, Extra Finely Grated
- 3-¼ teaspoons Fresh Ground Nutmeg (grated Directly From The Seed Is Better)
- 3 Medium Eggs
- 1 Pinchs Salt
- 7 ounces, weight Parmigiano-Reggiano Cheese, Grated (plus Extra For Garnish)
- 5 cups Chicken Or Capon Broth (or Substitute 5 Cups Water Plus 1 Bouillon Cube For The 5 Cups Broth)
In a large bowl mix all the ingredients (except the broth) to form a smooth dough. It will be quite tough, not like a pizza dough (if it’s too sticky add some bread crumbs, if it crumbles add few drops of water). Let the dough rest 15 minutes covered with a piece of plastic wrap.
Put the dough into a potato masher or a meat grinder with large holes (0.2 inches in diameter) and form the Passatelli cutting them into 2” length.
Put the Passatelli on a plate and try to leave space between them to keep them from sticking together.
Bring a pot filled with your favorite stock (salted to taste) to a boil. Once boiling add the pasta and cook until they float (about 5 minutes). Put Passatelli and some broth into soup plates and sprinkle with grated Parmigiano Reggiano if desired.
They’re even better after 2 hours. So if you want to do this, just let the cooked Passatelli sit in the pot of broth (off the heat) until ready to serve and then heat it up before serving.
You can discard the broth and toss the pasta with some ragù/meat sauce or even with a seafood sauce (in that second case cook Passatelli in a fish broth, drain them and serve with the sauce).
You can refrigerate both fresh and cooked Passatelli with their broth for a month.