INGREDIENTS (4 servings)

3 eggs / 120 g bread crumbs / 120 g grated parmesan cheese / lemon zest / nutmeg / salt / broth

Ina bowl pout the brad crumbs and the grated parmesan cheese, add the lemon zest and the grated nutmeg and mix together. Add the eggs and work with your hands to get a compact and elastic dough. If it is too dry add some drops of broth, if too sticky add some more bread crumbs. Cover it with plastic wrap and let it rest for 2 hours at room temperature. Bring the broth to a boil in a pot. Put the dough in the potato masher with the large holes and press directly over the pot, cutting the passatelli with a knife when they are 4 cm long. Let them boil till they resurface, then drain them and serve covered with broth and parmesan cheese.