Passatelli Soup

Name: Passatelli Soup
Cuisine: Italy
Ingredients: g breadcrumb (first version); g beef marrow (first version); g grated Parmesan (first version); eggs (first version); g breadcrumb (second version); g beef marrow (second version); g grated Parmesan (second version); eggs (second version); nutmeg or lemon zest

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

g breadcrumb (first version)
g beef marrow (first version)
g grated Parmesan (first version)
eggs (first version)
g breadcrumb (second version)
g beef marrow (second version)
g grated Parmesan (second version)
eggs (second version)
nutmeg or lemon zest

Instructions

Crush the beef marrow with a knife blade (no need to melt it) and knead with breadcrumb, Parmesan, eggs and nutmeg/lemon zest into a firm dough, reserving a little breadcrumb.
Force the dough through a passatelli iron (or a syringe) into boiling broth to form the strands and cook. First dose serves four; second serves seven or eight.