Passatelli in chicken broth

Cut the chicken into pieces.

Send the chicken to the oven preheated to 220 degrees for 15 minutes. During this time, the chicken should acquire a nice golden crust.

Cut the large onion in half.

Cut the carrot lengthwise into flat slices.

Fry the onion and carrot in a pan until golden crusts appear on both sides.

Insert clove buds into the onion.

Pour 15 liters of water into a pot. Add chicken, onion, carrot, parmesan rinds, and bay leaf. After boiling, reduce the heat to low and simmer for 10-12 hours. The result should be 8-10 liters of rich broth.

Start preparing the dough for passatelli no later than 3-4 hours before the cooking ends.

Combine breadcrumbs and parmesan. Add part of the flour.

Add salt and black ground pepper to the dry mixture. Mix well.

Add finely grated zest of half a lemon to the mixture.

Add 1-2 grams of grated nutmeg to the mixture and mix thoroughly.

Whisk 3 eggs separately.

Gradually add eggs to the dry mixture, alternating with adding wheat flour, and mix.

Dust the table with wheat flour.

Place the dough on the table and knead it thoroughly. The finished dough should not stick to your hands.

Shape a thick, elastic sausage from the dough.

Wrap the sausage in film and send it to the refrigerator for at least 3 hours.

After 3 hours, strain the prepared broth.

Pour into the pot as much broth as needed to serve at the table right now. One serving is 180 ml.

Place a pot with a portion of broth on the hot stove: the broth should not lose temperature.

Place the chilled dough sausage into a potato masher with large holes. Ideally, the hole diameter should be 2 mm. In Italy, there is a special aluminum press for making passatelli called ferro. If you don't have the right gadgets, roll thin sausages by hand using your palms.

Press the dough into hot broth. The resulting worms are passatelli. Ideally, their weight should also be 180 grams.

Boil, stirring, for about 10 minutes until the passatelli float.

Salt the ready soup to taste.