Passatelli

This is one of those soups that contain so few ingredients that it’s really best to use good stock as opposed to canned broth. (On the other hand, the broth should not be too strong, or it will overwhelm the delicate, fresh pasta.)

If you already have fresh pasta dough prepared for another dish, you can substitute it for the passatelli, but this stuff is worth making for its own sake—and easy.