Bread Pasta for Soup

1. 1

   Bring the chicken stock to a simmer in a soup pot.

2. 2

   Put the bread crumbs, cheese, salt, and nutmeg in an electric mixer fitted with the paddle attachment.

3. 3

   Mix on low speed to combine the dry ingredients, then add the lemon zest.

4. 4

   Increase the speed to medium, and add the eggs one at a time, continuing to mix until everything comes together to form a thick dough.

5. 5

   To make the passatelli, switch to the meat-grinder mixer attachment with the largest-holed die (or set up a countertop meat grinder).

6. 6

   Push the dough through the grinder, cutting with a knife into 2-to-3-inch strands as they come out the other end of the grinder.

7. 7

   Lay strands on a baking sheet lined with parchment, and continue until all of the dough is used.

8. 8

   Once all the dough is used, drop the passatelli into the simmering stock, and stir.

9. 9

   Simmer until the strands are cooked through, about 1 to 2 minutes.

10. 10

    Ladle out bowls of passatelli and broth, passing more grated cheese for serving.

No additional tips available.