Step 1

Place all ingredients into a soup pot. Cover with about 8 cups water. Bring to a boil. Reduce heat to low, and simmer for at least an hour, with lid on. Taste for salt. Strain broth through a fine-mesh strainer. Discard most of the solids. I like to keep the chicken and carrots for snacking. Check the broth for salt. Set aside and keep warm.

Step 2

Place 4 soup bowls in a low (warm) oven until ready to use.

Step 3

Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.

Step 4

Bring the broth up to a gentle boil.

Step 5

Working with ¼ of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife, or an offset spatula. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to the warm soup bowls.

Step 6

When all the passatelli are cooked, ladle some broth into the passatelli-filled soup bowls and serve immediately, passing extra grated parmigiano. Serve immediately.