Passatelli in brodo

Ingredients

• 1 egg
• 50 g 2 oz fine plain breadcrumbs
• 50 g 2 oz parmigiano-reggiano (freshly grated )
• a scrape of nutmeg
• lemon zest (just a smidgen) ( grated)
• salt
• homemade broth (q.b.)

Instructions

1. 1

   Beat the egg(s) in a mixing bowl, then add the remaining ingredients (except for the broth). Mix with a spoon until the egg is incorporated, then work the mixture with your hands into a homogenous ball of dough.

2. 2

   Wrap the dough in film wrap and let rest for at least an hour at room temperature.

3. 3

   When you're ready to cook, bring broth to a gentle simmer while you make your passatelli.

4. 4

   Take one portion of the passatelli dough and put it in a potato ricer with large holes, then squeeze it through the holes onto a cutting board, cutting them into short lengths. (NB: Alternatively, you can squeeze the passatelli directly into the simmering broth, cutting them as needed as you go.)

5. 5

   Transfer the passatelli gingerly into the broth and simmer for about 1-2 minutes. The passatelli will be done when they have expanded slightly and turned a lighter shade of yellow. Do not stir.

6. 6

   Serve immediately, with additional grated cheese on the side for those who want it.