La cucina di famiglia

This unusual soup is only made in le Marches and neighboring Emilia-Romagna. The recipe varies from place to place. This recipe is from the northern Marches- Pesaro- Urbino.

7-7.5 cups homemade bread crumbs

7-8 eggs

1 cup milk

Zest of 1 lemon

1 ground nutmeg

3-4 cups grated Parmesan cheese

Chicken broth, preferably homemade

Salt

Pepper

Combine bread crumbs, lemon zest, ground nutmeg, cheese, salt, and pepper ( more than a little!). Make a well. Add eggs, scrambled, and mix into a loose ‘dough’. Add milk as you mix to get the consistency – it should stick, but not too tightly.

There are special utensils that are used to make the passatelli. Below is the one my nonno made many years ago.

I have found it easier to use my meat grinder, however. ( actually my daughter Megan came up with the idea!). I take out the blade and use the disk with the largest holes. Put them through the machine and cut them at about 2 inches in length.

Add to the boiling broth for about 3 minutes. Season with salt, pepper and more grated Parmesan and enjoy.