Passatelli In Brodo

• For the homemade broth (or use 8 cups of a good quality, organic store-bought broth)
• 5 or 6 chicken drumsticks
• 1 large carrot, cut into a few pieces
• 1 large white onion, unpeeled, cut in half
• 1 large rib of celery, cut into a few pieces (or just lop off about 3" from the top of a celery bunch, leaves included)
• 1 bay leaf
• A sprig of thyme
• A few branches of flat-leaf parsley
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon kosher salt
• For the passatelli
• 1 cup fine bread crumbs (about 4.25 ounces/120 grams), from one dry loaf of Italian bread
• 2 heaping cups (finely grated with a microplane grater) Parmigiano Reggiano (about 2.5 ounces/70 grams), plus extra for passing
• 2 tablespoons flour
• A good pinch of freshly grated nutmeg
• 1 teaspoon fresh grated lemon zest
• 1/4 teaspoon kosher salt
• Pinch of fresh cracked black pepper
• 3 large eggs, beaten

1. Place all ingredients into a soup pot. Cover with about 8 cups water. Bring to a boil. Reduce heat to low, and simmer for at least an hour, with lid on. Taste for salt. Strain broth through a fine-mesh strainer. Discard most of the solids. I like to keep the chicken and carrots for snacking. Check the broth for salt. Set aside and keep warm.
2. Place 4 soup bowls in a low (warm) oven until ready to use.
3. Mix dry ingredients in a medium bowl. Stir the eggs in with a fork until a dough forms. Dough should be soft, and a little bit sticky, but not too much. Add a bit of flour or breadcrumbs if very wet. Cover with plastic wrap and let dough rest for about 10 minutes or so.
4. Bring the broth up to a gentle boil.
5. Working with 1/4 of the dough at a time, place each portion into a large-holed potato ricer. Press the dough through the ricer. To release the pasatelli, scrape off the strands with the edge of a sharp knife, or an offset spatula. Let the strands fall directly into the boiling broth. The passatelli strands will be just over an inch long. Cook until the strands float to the top, just a minute or so. Continue with the rest of the dough. With a spider strainer or a large slotted spoon, transfer the passatelli to the warm soup bowls.
6. When all the passatelli are cooked, ladle some broth into the passatelli-filled soup bowls and serve immediately, passing extra grated parmigiano. Serve immediately.

chicken drumsticks, carrot, white onion, celery, bay leaf, thyme, branches, whole black peppercorns, kosher salt, passatelli, bread crumbs, grater, flour, nutmeg, lemon zest, kosher salt, pepper, eggs

Taken from food52.com/recipes/19734-passatelli-in-brodo (may not work)