Step 1

In a bowl mix and combine all the ingredients for passatelli. First the breadcrumbs, the parmigiano cheese and the eggs. Then add the lemon zest, plenty of nutmeg, a pinch of fine salt and a little freshly ground black pepper.

Step 2

Mix the ingredients with your hands and work the mixture until you get an elastic and compact dough. Now give the dough the shape of a ball.

Step 3

Wrap the dough in cling film and let it rest for at least 1 hour at room temperature. This will make the mixture more compact and prevent passatelli from breaking and crumbling during cooking. Then cut a piece of dough the size of a tennis ball.

Step 4

Place the dough in a potato masher with large holes. Press the dough and pass it through the holes to form passatelli. Cut them about 8 cm (3 inch) long with a knife and place them on a lightly floured tray.

Step 5

Make a tasty meat broth or vegetable broth, depending on your preferences. Bring it to a boil. Then press the dough in the potato masher and cut and drop passatelli directly into the boiling stock. Or, if you prefer, add them with your hands once they’re ready. Enjoy passatelli in brodo very hot with the addition of grated parmigiano cheese.