• 150 gr. bread crumbs (it's important that it is not seasoned bread crumbs);
• 150 gr. Parmesan cheese;
• 4 eggs;
• beef broth to cook them.
In a bowl mix together the bread crumbs with the Parmesan cheese, eggs and nutmeg, paying attention to the consistency of the dough must be compact (neither too soft nor too hard). Mash the mixture through or the "traditional iron for passatelli" (consisting of a circular perforated sheet metal and provided with two handles) or a potato masher in large holes.
Cut the Passatelli to a length between 4 and 8 cm and then align them on a paper tray.
It is important not to drop the passatelli directly into the boiling broth to keep it from melting and in this regard is a trick to add to the mix a couple of tablespoons of flour.
Cook them in boiling broth and soon begin to emerge inpiattate and serve them immediately.
Edited by the editorial team
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Last modified date: 25/11/2016