Ingredients Jump to Instructions ↓

  1. 3 cups 438g / 15oz Fresh bread crumbs

  2. 2 1/2 cups 495g / 17oz Grated Parmigiano-Reggiano - divided

  3. 3 Eggs

  4. 4 tablespoons 60ml Unsalted butter - melted

  5. 1/2 teaspoon 2 1/2ml Grated nutmeg

  6. 1/2 Boiling Brown Chicken Stock - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixing bowl, stir together the bread crumbs, 2 cups of the cheese, eggs, butter and nutmeg until a ball is formed. Feed the ball into a meat grinder set over barely boiling chicken stock and grind "noodles" into the broth. They will set as they hit the stock. When all the noodles are in the broth, lower the heat to simmer and cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese. This recipe yields 4 servings.


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