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1
In a large bowl mix all the ingredients (except the broth) to form a smooth dough.
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2
It will be quite tough, not like a pizza dough (if its too sticky add some bread crumbs, if it crumbles add few drops of water).
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3
Let the dough rest 15 minutes covered with a piece of plastic wrap.
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4
Put the dough into a potato masher or a meat grinder with large holes (0.2 inches in diameter) and form the Passatelli cutting them into 2 length.
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5
Put the Passatelli on a plate and try to leave space between them to keep them from sticking together.
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6
Bring a pot filled with your favorite stock (salted to taste) to a boil.
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7
Once boiling add the pasta and cook until they float (about 5 minutes).
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8
Put Passatelli and some broth into soup plates and sprinkle with grated Parmigiano Reggiano if desired.
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9
Theyre even better after 2 hours.
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10
So if you want to do this, just let the cooked Passatelli sit in the pot of broth (off the heat) until ready to serve and then heat it up before serving.
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11
You can discard the broth and toss the pasta with some ragu/meat sauce or even with a seafood sauce (in that second case cook Passatelli in a fish broth, drain them and serve with the sauce).
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12
You can refrigerate both fresh and cooked Passatelli with their broth for a month.
