For 4 people
- 2 large eggs
- 3 ½ oz (80g) breadcrumbs
- 4oz (100g) freshly grated parmesan cheese
- large pinch of grated nutmeg
Place the breadcrumbs, parmesan cheese, nutmeg and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
Allow the dough to rest for approximately 20 mins in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes.
The pasta should then be carefully placed into a large saucepan of boiling chicken stock. Once the passatelli have risen to the surface, they are ready to eat.
Serve with a fresh tomato and basil sauce.