Passatelli

Pour the breadcrumbs and the Parmigiano Reggiano grated on the work surface, then add the eggs and the beef marrow. Knead until you get a mixture Compact and fairly firm, smooth, and free of any dry particles. Season with salt, pepper, and grated lemon zest or nutmeg, depending on your chosen flavoring.

Take small quantities of dough and compress them with the appropriate iron for passatelli or with a potato masher. Cut out spaghetti about five centimeters long, trying to maintain a uniform shape. Make sure the cylinders are compact and not too thin, so they will stay intact while cooking in the broth.

Arrange the passatelli Place the dough on a clean surface and let it rest for ten minutes. This short rest allows the dough to settle and makes the shape more stable. When finished, check that the passatelli are dry on the surface and firm enough to be transferred without deforming.

Bring the meat or capon broth to a boil. Keep the liquid very hot, but with a regular boil and not too tumultuous, so that the passatelli They can cook without breaking. The broth should be fragrant and ready to accommodate the pasta as soon as it's rested.

Immerse yourself in passatelli Add them to the boiling broth and cook until they rise to the surface. Observe the moment they rise to the surface: this is a clear indicator of when they're done. Avoid leaving them in the liquid unnecessarily, to preserve the spaghetti's consistency and characteristic shape.

Transfer the passatelli with their broth in a tureen and complete with plenty of Parmigiano Reggiano grated. Let them rest for a few minutes before serving, allowing the heat to blend the aromas and flavors. Serve while the broth is still very hot and passatelli they are whole and tender.