Passatelli in broth

An excellent first course of Romagna cuisine, Passatelli in broth are truly a unique dish of their kind. Very few ingredients to make them, a little elbow grease and off you go, the Passatelli in broth are ready. Let's see what you need to prepare Passatelli in broth. Ingredients 120 g Parmigiano Reggiano 120 g Breadcrumbs 3 eggs Lemon zest Nutmeg Salt 1 l Chicken broth Preparation Start the preparation of the Passatelli in broth, directly from the broth that requires a long cooking. Put two liters of water in a large pot with 1 celery stalk, 1 onion, 1 clove of garlic, parsley stalks to taste and 1 carrot. Let it boil. Once it comes to a boil, insert the meat you have chosen (I used chicken) and cook for at least 1 hour. Season with salt. When the broth is ready, remove the vegetables and meat, which you can eat later and leave warm. In a large bowl, place the Parmesan cheese, breadcrumbs, nutmeg and lemon. Add the eggs and mix everything. You must obtain a homogeneous dough that can be worked by hand, but not too dry or too liquid. If this happens, add broth or breadcrumbs depending on the consistency. Let the passateli dough rest for 5 minutes, then insert it into a potato masher and create your passatelli. Gradually I place them in a tray until I have finished the dough. At this point, pour them into the broth that in the meantime you will have put back on the heat to boil, and cook the passatelli for about 3 minutes, just the time it takes to bring them to the surface. Turn off the Passatelli in broth and serve them with a generous grating of grated Parmesan cheese.