One main-course bowl of homemade breadcrumb-and-Parmesan strands gently cooked in clear beef broth.
50 gParmesan cheese
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1 eggChicken eggs
1.25 cupsBeef broth
0.5 cupBreadcrumbs
0.5 gLemon zest
0.05 gNutmeg
To tasteSalt
Beat the whole egg with 5 ml of the broth. Mix in all the fine breadcrumbs, Parmesan, lemon zest and nutmeg. Knead briefly into a compact, pliable ball without dry crumbs. Cover and rest for 20 minutes at room temperature.
Heat the remaining 295 ml broth to a gentle simmer in a small saucepan. Put the rested dough into a sturdy potato ricer with holes at least 5 mm wide, or a passatelli press. Press over the pan and cut the emerging strands into 4 cm lengths directly into the broth.
Maintain a gentle simmer for 2-3 minutes until the strands float and are firm throughout, reaching 71 °C in the center. Avoid vigorous boiling or stirring that could break them. Taste before adding salt. Serve all the strands and broth immediately as one portion.