Passatelli Dei Nonni (Bread And Parmesan Cheese Soup) - cooking recipe

Ingredients

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Preparation

Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
The mixture should be like a wet dough, barely holding together.
If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
Allow the dough to rest for approximately 20 minutes in a cool place.
Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
Serve immediately.