Traditional old noodle soup broth made with stale bread crumbs, eggs, Parmesan, nutmeg and lemon peel.
The well mixed dough is passed in a special iron from which emerge a kind of wrinkled vermicelli that are immediately put to boil in the broth.
Once this soup was proposed during Easter, but today is present in the menus of restaurants also in a dry version, or seasoned with savory sauces and fish too.
With a little softer version of the same mixture dipped "spoon by spoon" into the boiling broth, you can also prepare the Tardura, also called stracciatella or "Soup of Paradise."
For the dough:
3 eggs, 200g. of Parmigiano, 200gr. of Bread crumbs, 1/2 lemon peel, 3 tablespoons flour, nutmeg as desired
For the broth:
4-5 liters of cold water, ¼ chicken, a piece of beef, a bone of beef, an onion, a celery,
a carrot, three dice, two tomatoes. Boil for two hours. Remove the meat and vegetables and pass the broth.
Mix all ingredients well, let stand for 5 minutes in the refrigerator wrapped in plastic wrap.
Pass the mixture into the iron potato masher and drop passatelli directly into the boiling broth, making them cook until they rise.