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1
In a large soup pot, combine the chicken, water, broth, onion, carrot, celery, bay leaf and peppercorns and bring to a boil.
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2
Simmer over low heat for 2 hours.
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3
Add the cheese rind and simmer for 1 hour.
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4
Strain the broth and discard the solids.
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5
Skim off as much fat as possible and season the broth with salt.
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6
You should have 10 cups.
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7
Meanwhile, in a mini food processor, pulse the mortadella until finely chopped.
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8
Add the eggs, egg yolk, lemon zest and nutmeg and process to a loose paste.
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9
Transfer the mixture to a medium bowl and stir in the bread crumbs, the 1/4 cup of grated cheese and 1/2 tablespoon of kosher salt; the dough will be stiff.
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10
Knead the dough with your hands until the ingredients are evenly combined.
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11
In a large saucepan, bring 4 cups of the broth to a gentle boil.
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12
Working in 3 batches, transfer 1/2 cup of the dough at a time to a potato ricer with large 1/4-inch holes.
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13
Squeeze 2-inch lengths of the dough into the simmering broth, cutting the dumplings with a paring knife.
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14
Repeat immediately with another 1/2 cup of dough.
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15
Stir and cook gently just until the passatelli float to the surface and are tender, about 2 minutes.
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16
Using a skimmer, transfer the passatelli to a large bowl.
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17
Repeat with the remaining dough.
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18
Save the broth in the saucepan for another use.
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19
Bring the remaining 6 cups of broth to a simmer.
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20
Spoon the passatelli into 6 bowls and top with the pats of butter.
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21
Pour the hot broth on top and serve right away, passing grated cheese at the table.
