Passatelli Soup

Preparation:

Preparation: It is necessary to premise that the bread to be grated must be white and compact-grained (hard dough bread) with the exclusion, therefore, of Tuscan, Apulian, French, etc. bread. Beat the eggs in a bowl, salt them and flavor them with a good dose of nutmeg. Carefully mix breadcrumbs and cheese, add the eggs and knead. Optionally, add a knob of butter. The dough must be very consistent: if it is not, add a little breadcrumbs. Using a potato masher with large holes, preferably using the appropriate 'iron', mash the dough to obtain a kind of large spaghetti about 6/7 centimeters long. Bring the broth to the boil and dip the passatelli into it, letting them get off the cloth little by little. As soon as the passatelli float to the surface, turn off the heat; wait a few minutes with the pot covered, then serve.