Passatelli In Brodo, Typical First Course From Romagna

• 5 5/16 ounces breadcrumbs
• 5 5/16 ounces grated Parmesan
• 3 eggs
• 1/2 lemon zest
• grated nutmeg
• 11/16 gallon cold water
• 1 onion peeled
• 2 carrots trimmed
• 1 celery stick
• 1/2 hen / chicken with skin
• 17 ounces meat beef
• 1 handful cooking salt

1. Mix all the ingredients untill you have a ball of dough, cover it with cling film and keep in fridge.
2. Make the broth in advance, put all the ingredients in a pan with water, bring to boil and let simmer for 3-4 hours covered.
3. If needed remove the foam on top with a skimmer.
4. When broth is ready filter it with a strainer, put it into the pan you'll use to cook passatelli.
5. Bring broth to boil, put dough into the potato ricer, squeeze the dough over the pan cutting when passatelli are long enough.
6. Go on untill you finish the dough, cook for a couple of minutes then serve.

breadcrumbs, parmesan, eggs, lemon zest, nutmeg, gallon cold water, onion, carrots, celery, chicken, beef, handful cooking salt

Taken from www.yummly.com/recipe/Passatelli-in-brodo_-typical-first-course-from-Romagna-1668280 (may not work)