Ingredients

1. 2 large eggs
2. 1 large egg yolk
3. 1 cup freshly grated Parmesan
4. 3/4 cup fresh bread crumbs
5. Finely grated zest of 1 small lemon
6. Pinch of freshly grated nutmeg
7. 2 tablespoons unsalted butter, melted
8. 2 quarts chicken stock
9. Salt

Directions

1. In a bowl, beat the eggs with the yolk. Stir in the cheese, bread crumbs, lemon zest, nutmeg and butter. Cover the dough; chill until firm. Bring the dough to room temperature before cooking.
2. In a large saucepan, bring the stock to a boil. Season with salt and reduce the heat so the stock simmers.
3. Press one-third of the passatelli dough at a time through a ricer, cutting it in 1/2-inch lengths over the soup. Simmer until all of the passatelli surface, about 1 minute. Serve the soup in wide bowls.

Make Ahead

The passatelli dough can be refrigerated overnight.