Passatelli Soup

Name: Passatelli Soup
Cuisine: Italy
Ingredients: 100 g breadcrumb (first version); 20 g beef marrow (first version); 40 g grated Parmesan (first version); 2 eggs (first version); 170 g breadcrumb (second version); 30 g beef marrow (second version); 70 g grated Parmesan (second version); 3 + 1 yolk eggs (second version); nutmeg or lemon zest

Origin: Florence, Italy

Source: Pellegrino Artusi, 1891

Ingredients

100 g breadcrumb (first version)
20 g beef marrow (first version)
40 g grated Parmesan (first version)
2 eggs (first version)
170 g breadcrumb (second version)
30 g beef marrow (second version)
70 g grated Parmesan (second version)
3 + 1 yolk 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.