Sift breadcrumbs before use. This step is optional but highly recommended.Mound breadcrumbs on your work surface or in a large bowl.
Add finely grated Parmesan cheese, eggs, lemon zest, nutmeg and salt.Beat eggs with a fork.
Using your hands or a dough scraper mix all the ingredients together until you get a crumbly dough.
Knead the dough well for a few minutes letting all the ingredients combine and stick together.If the dough is too soft, add more breadcrumbs. If the dough is too stiff add some broth.
Wrap the dough in a plastic wrap and let rest for 2 hours.
Divide the dough in 3 or 4 parts.
Run each piece through a potato ricer using a disc with the largest openings.
Use a dough scraper or a knife to cut passatelli into 2 inch (5cm) strings as thye come out off the press.
As an alternative press the dough through a passatelli iron if you’re lucky to have one.
Drop passatelli directly in boiling broth (or water) right off the press and let cook until they all come up to the top.
Or you can drop freshly made passatelli on a lightly floured surface and then carefully, using a dough scraper transfer them in a pot with boiling broth or water. Let cook until they rise to the surface.
Serve passatelli immediately with broth they were cooked in.
Add more Parmesan cheese and/or black pepper if desired.
If you're not sure of the quality breadcrumbs that you have available substitute 2 tbsp of all purpose flour for 2 tbsp of breadcrumbs.
How To Make Passatelli - Step By Step https://www.italianrecipebook.com/how-to-make-passatelli-step-by-step/