This version follows the Parmigiano Reggiano consortium’s six-person recipe, including its flour. Prepare the meat broth beforehand; about five minutes refers only to cooking the passatelli. Ordinary wheat flour and black pepper are our pantry choices where the source is less specific.
Passatelli in meat broth
Cook 5 min · Serves 6 · Difficulty Medium
Method
Combine the breadcrumbs, flour, whole eggs and grated Parmigiano Reggiano. Season with salt, pepper and grated nutmeg, then work into an even, fairly soft dough. Keep the broth separate.
Bring the meat broth to a boil. Press the dough through a passatelli iron or potato ricer so the strands fall into the broth.
Cook gently for about 5 minutes, then ladle the soup into bowls and serve with more grated Parmigiano Reggiano.
