GRATED PASTA SOUP

1/4 cup unbleached flour
1/2 cup freshly-grated Parmigiano-Reggiano cheese
1/2 cup unflavored bread crumbs
1/2 teaspoon lemon zest
1/8 teaspoon freshly-grated nutmeg
salt (to taste)
1 large egg, lightly beaten
8 cups chicken broth (preferably homemade)
freshly-ground black pepper (to taste)

Place the flour, cheese, bread crumbs, lemon zest, nutmeg, and salt in a large bowl. Mix well. Add the egg and mix by hand until a dense, semi-hard ball has formed. Wrap in plastic and refrigerate for 4 to 6 hours or overnight.

WHEN READY TO COOK:
Heat the broth to boiling in a soup pot over medium heat.

Remove the refrigerated pasta, unwrap, and place in a ricer. Using the ricer, grate the pasta over the soup, keeping the ricer as far from the steaming broth as is possible.

Serve immediately, dusted with black pepper.

"This ancient recipe speaks both to the [Garfagnana's] historic poverty and to its ingenious ability to create culinary wonders out of virtually no ingredients. The pasta can be made several hours before using or even the night before."

Says Signora Rosa: "This is a wonderful soup to serve guests. Wait until they have arrived before grating the pasta into the hot broth and do it while they are watching. In most cases, they will be amazed that such bonta' -- goodness -- can be created in just a few minutes."

Adapted from source: ZUPPA!: Soups From The Italian Countryside by Anne Bianchi