Chicken Broth with Cheese and Bread Crumb Dumplings

I first read about passatelli in Elizabeth David’s Italian Food—one of the first books to make Italian cooking accessible to English and American cooks- What intrigued me was her remark that traditional cooks from Modena and Bologna replace the pasta in their pasta in brodo with a lighter paste made from Parmesan cheese, eggs, and bread crumbs. The paste is pushed through the holes of a