👨‍🍳 Instruktioner

1. 1

   In a bowl, combine breadcrumbs, Parmesan cheese, nutmeg, salt, and pepper.

   💡 Proffstips: Ensure breadcrumbs are fine for a smooth texture.
2. 2

   Add the eggs to the dry ingredients and mix until a cohesive dough forms. It should be firm but pliable.

   💡 Proffstips: If the dough is too dry, add another egg yolk; if too wet, add a little more breadcrumbs.
3. 3

   Pass the dough through a potato ricer or a specialized passatelli maker into a bowl.

   💡 Proffstips: Alternatively, use a large-holed colander or a pastry bag with a wide opening.
4. 4

   Bring the beef broth to a simmer in a large pot.

5. 5

   Gently drop the passatelli strands into the simmering broth.

   💡 Proffstips: Do not overcrowd the pot; cook in batches if necessary.
6. 6

   Cook the passatelli for about 5-7 minutes, or until they float to the surface and are cooked through.

   💡 Proffstips: They should be firm to the bite (al dente).
7. 7

   Ladle the passatelli and broth into warm bowls. Serve immediately.

   💡 Proffstips: Garnish with extra grated Parmesan and black pepper if desired.