- 3 1/2 ounces (80 grams) bread crumbs
- 4 ounces (100 grams) freshly grated Parmesan
- Large pinch grated nutmeg
- 2 large eggs
- 6 cups chicken stock
- Tomato and basil sauce, store bought or home made, as accompaniment
Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce