1. In a bowl, mix the breadcrumbs, parmesan, lemon zest, nutmeg and a pinch of salt, then add the eggs and knead by hand into a firm, soft but not sticky dough; add a few more breadcrumbs if it's too soft, or a spoonful of stock if it's too dry.
2. Shape the dough into a ball, wrap in cling film and rest in the fridge for 30 minutes.
3. Bring the stock to the boil in a wide saucepan and add salt if needed.
4. Press the dough a piece at a time through a potato ricer (with the large-holed disc) straight over the hot broth, cut off the 4-5 cm "worms" with a knife and let them drop into the soup.
5. When the passatelli float to the surface, simmer for another 1-2 minutes, then turn off the heat and leave for 2 minutes.
6. Ladle into deep plates and serve sprinkled with grated parmesan.
Tip: In Romagna a special passatelli iron is used, but a potato ricer works perfectly; don't stir the soup, as fresh passatelli break easily.
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