Place the breadcrumbs, parmesan cheese, nutmeg and a pinch
of salt in a large mixing bowl. Add the eggs and carefully
mix together with your hands until it forms a soft dough-like
Allow the dough to rest for approximately 20 mins in a cool
place. Once ready, place through a potato ricer to create
short noodle-style pasta shapes.
The pasta should then be carefully placed into a large saucepan
of boiling chicken stock. Once the passatelli have risen to
the surface, they are ready to eat.
Serve with a fresh tomato and basil sauce.