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In the bowl of a food processor, process the bread crumbs until finely ground. Add the flour, eggs, and cheese and process until a ball is formed, about 1 minute.
Dump onto a work surface and knead the mixture with your hands 10 times, or until a cohesive dough forms. Cover with plastic wrap and let rest at room temperature for 30 minutes.
On the large holes of a box grater, grate the pasta dough into small crumbles.
Fill a large pot with the chicken stock and bring to a simmer over medium heat. Add the pasta grattugiata and simmer until tender, about 2 minutes. Lightly season the broth with salt and serve right away.