3 tsp fresh ground nutmeg (grated directly from the seed is better)
3 eggs
a pinch of salt
Instructions
Mix all the ingredients to form a smooth dough. It has to be quiet tough, not like a pizza dough, but it doesn't have to crumble away (if it's too sticky add some bread crumbs, if it crumbles add few drops of water).
Let rest 15 minutes covered with a plastic wrap.
Put the dough into a potato masher or a meat grinder with large holes (0,5 cm / 0.2 inches diameter) and form Passatelli at about 5 cm / 2'' length.
Put Passatelli in a plate and try to leave space between them to avoid sticking together.
Cook in a rolling boil stock (salted to taste) until they float (about 5 minutes).
Put in a soup plate and sprinkle with grated Parmigiano Reggiano.
They're even better after 2 hours, just leave them in the stock and heat up before serving.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/passatelli-in-brodo-pasta/