In a mixing bowl, add the breadcrumbs, parmesan, all-purpose flour, nutmeg, and lemon or lime zest.
½ Cup Bread Crumbs, ½ Cup Parmesan, 1 Teaspoon All-purpose Flour, ½ Teaspoon Nutmeg, 1 Teaspoon Lemon or Lime Peel
Combine all the dry ingredients.
Stir in your egg, with a fork at first and then with clean hands.
1 Egg
Combine your passatelli mass. It shouldn't be sticky nor too dry. If it's sticky, add some breadcrumbs. If it's too dry, add a few drops of water. The masse should be well combined and shouldn't fall apart.
Wrap passatelli mass into a cling film and place into your fridge for 30 minutes to cool.
Just before you want to cook the passatelli, bring a pot with your broth to boil. Reduce heat before dropping passatelli, it shouldn't boil and bubble too much, it should simmer.
32 Ounces Broth
Take your potato ricer and place passatelli mass into the potato ricer. Press passatelli into your soup, use your power wisely! Long passatelli will form, cut them off with a butter knife so that they drop into the soup.
Cook the passatelli until they float all on the surface, then they are ready.
Pour in a bowl and garnish with some more parmesan. You can add freshly chopped parsley or chives too. Serve up your soup.
Parmesan, Chives or Parsley Fresh
Video
Notes
32 fl oz broth = 4 cups and that's about 950 ml (almost a liter). Liquid broth comes in 32 fl oz packs in the US and in 1 liter packs in the rest of the world, so I made the conversion easier for your region.