Recipe: Biba's Parmesan, Egg, and Nutmeg Soup (Passatelli, Italian)

PARMESAN, EGG, AND NUTMEG SOUP (PASSATELLI)

"Passatelli are made with an unusual dough of Parmigiano-Reggiano cheese, eggs, nutmeg, and bread crumbs. The dough is riced into an aromatic hot broth, and as it cooks, it forms small golden strands. The result is a soup that is both delicate and intensely flavorful. This traditional soup of Emilia-Romagna should be made only with good homemade meat broth."

6 cups basic meat broth
2 medium eggs
1/2 teaspoon freshly grated nutmeg
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup fine, plain bread crumbs

Put the broth in a medium pot and bring it to a gentle boil over medium heat.

Meanwhile, beat the eggs in a medium bowl with a fork. Always using a fork mix in the nutmeg, Parmigiano and bread crumbs. Mix all the ingredients thoroughly and work into a soft dough. Place the dough on a pastry board and give it a brief kneading adding a bit more cheese and bread crumbs if it is too soft or moist. At this point you should have a somewhat firm, granular dough. (The dough can be made an hour or so ahead and set aside, covered, until ready to use.)

When the broth begins to boil, put half the dough into a potato ricer of food mill fitted with that large hole disk and rice the dough directly into the simmering broth. Repeat with the remaining dough. Reduce the heat to medium-low and cook the passatelli for about 1 minute.

Turn off under the pot and let the soup rest for about 5 minutes. Ladle the soup into individual bowls and serve hot with a sprinkle of a little extra grated Parmigiano.

Makes 4-6 servings
Source: Italy Al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup by Biba Caggiano