250 g parmesan
250 g breadcrumbs
50 g type 00 flour
2.5 liters broth
This recipe does require a passatelli press or potato ricer to push the dough through, making thin snakes of passatelli.
Beat the eggs in a bowl.
In a separate bowl add all the dry ingredients including the nutmeg & lemon zest. Make a well in the center of the breadcrumb mixture bowl, pour in the beaten eggs and mix together to form a dough.
Turn it out onto a board & knead it 10 times. If it's still tacky dust it with a little flour. Then wrap it up in plastic & let rest for at least an hour.
After that push the dough through the passatelli press directly into simmering broth.
(Note: If you are making this to serve with sauce, allow it dry on the board for a few minutes.)
Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.