Name: Minestra di Passatelli (Passatelli Noodle Soup)
Ingredients: 20 grams (about ⅔ of an ounce) of beef marrow; 70 grams (about 2-½ ounces) of Parmesan cheese; nutmeg or lemon zest as above; 3 whole eggs; 100 grams (about 3-½ ounces) of bread crumbs; 2 eggs; 30 grams (about 1 once) of beef marrow; 40 grams (about 1-⅓ ounces) of grated Parmesan cheese; a dash of nutmeg, or lemon zest, or both; 170 grams (about 6 ounces) of bread crumbs; 1 egg yolk

Here are two recipes which, apart from quantity, differ very little from one another.

Ingredients

First, to serve four people:

100 grams (about 3-½ ounces) of bread crumbs
20 grams (about

Method

The marrow makes the dumplings more tender. It is not necessary to soften it over the heat, you just need to chop it finely with the blade of a knife. Mix everything together to form a rather firm loaf—but leave aside some bread crumbs to add later, if necessary.

These noodles are called passatelli because they take their form by being passed through the holes of a metal device made esp