Ingredients
- 2 carrots
- 2 garlic (cloves)
- 2 eggs
- 1 stalk celery
- 1,900 ml homemade chicken broth
- 350 gr breadcrumbs (fresh)
- 55 gr parmesan cheese (grated)
- 26 gr parsley (chopped fresh)
- 3 gr salt
- 2 gr nutmeg (freshly grated)
Pour chicken broth into a large pot and bring to a boil. Add carrots, celery, garlic and salt. Reduce the heat to medium-low and simmer for 30 minutes. Meanwhile, in a mixing bowl, combine breadcrumbs, cheese and nutmeg. Make a well in the center and add eggs; mix until thoroughly combined. The dough should be damp but firm. If necessary, incorporate additional breadcrumbs or a few drops of water; if the dough is too wet or too dry it will crumble. To form the passatelli, pinch off a piece of dough and roll it about 1 cm thick, then break it into 1 cm lengths. Continue forming the rest of the dough in the same manner. Bring the broth back to a boil, add the passatelli and parsley and cook for 5 minutes. Ladle the soup into bowls, sprinkle with a little Parmesan and serve.