Passatelli in Fish Broth

Pour the fish stock into a large pot and add a few whole black peppercorns. Bring it to a boil gradually, then keep it very hot: the liquid should simmer without evaporating excessively, so it is ready to accommodate the passatelli and preserve its marine flavour.

Combine the breadcrumbs and the Parmigiano Reggiano grated. Add a grating of nutmeg, lemon zest, salt, and pepper, then mix thoroughly. The mixture It should be smooth, fragrant and free of lumps before adding the eggs.

Crack the eggs into a separate bowl and beat them with a fork until smooth. Don't incorporate excess air: they will bind the dough and should distribute easily between the breadcrumbs and Parmigiano Reggiano, without forming separate liquid parts.

Add gradually the mixture Add the dry ingredients to the beaten eggs, working them gradually with your hands or a utensil. Stop adding the eggs when they begin to knead the mixture: the mixture should be soft, not dry, and almost sticky to your fingers.

Cover the dough and let it rest for an hour. This time allows the breadcrumbs to absorb the moisture from the eggs and makes the dough more uniform. When finished, check that it is firm but still soft and workable; if it is too dry, shaping will be more difficult.

Pass the dough through the appropriate iron or use a potato masher, applying regular pressure. passatelli smooth and handle them gently to avoid breaking them. If you want a firmer consistency, add a tablespoon of flour for every hundred grams of dough before shaping.

Bring the fish stock to the boil and immerse the passatelli As soon as they're formed, cook them for about three minutes, maintaining a steady but not violent boil. They'll be ready when they appear firm, evenly cooked, and still whole; serve them hot in their broth.