Fresh bread & parmesan cheese ‘noodles’ in chicken broth

(Passatelli)

Serves 6

150 g (5½ oz/1¹/₃ cups) dry breadcrumbs

150 g (5½ oz/1½ cups) freshly grated Parmigiano Reggiano cheese

3 x 59 g (2¼ oz) free-range or organic eggs

freshly grated nutmeg, to taste

fine sea salt, to taste

2.4 litres (84 fl oz) chicken broth

In a medium-sized bowl, combine the breadcrumbs and Parmigiano Reggiano cheese and mix well. Form a hole in the mixture and break the eggs into it. Grate the desired amount of nutmeg into the egg and add a little sea salt for seasoning. Mix the egg with a fork or your fingers and then bring all the ingredients together to form a homogenous wet dough. Place this into a potato ricer and set aside.

Bring the chicken broth to the boil. Add a little sea salt if required. Push some of the dough through the potato ricer to form ‘noodles’ and cut them with a knife to form lengths of about 4 cm (1½ inches). They should be cut directly into the boiling broth. The broth will lose heat at first but will come back to the boil quickly. Cook for about 3 minutes and serve immediately.