Passatelli – soup garnish from Italy

Ingredients for 6 servings:

• 250 g Parmesan, freshly grated
• 250 g breadcrumbs, unseasoned
• Nutmeg, freshly grated
• Lemon zest, freshly grated, optional
• 4 eggs
• 1 ½ liters of beef broth

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

Clear beef broth with an Italian pasta specialty as garnish

In a large bowl, mix the cheese, breadcrumbs, nutmeg, and lemon zest well together. Then make a well in the center. Crack the eggs into the well, then slowly beat in with a fork and mix in the rest of the mixture. Mix everything into a firm dough and let it rest at room temperature for 5 minutes. Bring the beef broth to a boil. Use a potato ricer to press the dough into noodles about 4 centimeters long. Add the passatelli to the broth. When the passatelli float to the surface, they are ready. Ladle the broth and passatelli into bowls, sprinkle with Parmesan cheese if desired, and serve immediately.