Passatelli in vegetable broth with lemon zest

Ingredients

For 1 serving

• Breadcrumbs50 g
• Parmigiano Reggiano35 g
• Eggs1
• Vegetable broth450 ml
• Nutmegto taste
• Lemon zestto taste
• Saltto taste

Contains: gluten, lactose, eggs, celery,

Method

1. In a bowl mix the breadcrumbs with the grated Parmigiano Reggiano, a grating of nutmeg, the grated lemon zest and a pinch of salt.
2. Add the beaten egg and knead with your hands for 2–3 minutes, until you have a firm, smooth dough that doesn't stick to your fingers; if it is too soft add a pinch of breadcrumbs.
3. Wrap the dough in cling film and leave it to rest for 15 minutes, so it firms up and the passatelli don't fall apart while cooking. Meanwhile bring the vegetable stock to the boil in a pan.
4. Put the dough in a potato ricer with large holes and press it straight over the stock, cutting the passatelli with a knife at about 4 cm long.
5. Cook them for 2 minutes over a medium heat, without stirring, until they float to the surface; serve straight away in their stock.