For 6 people
4 whole eggs
100g Parmigiano Reggiano, grated
1.5L meat stock
Mix all the ingredients together to obtain a fairly soft homogeneous dough. Bring the stock to the boil and then drop the passatelli into it, which are made by squashing the dough with the special tool or a potato masher. Leave to simmer for about 5 minutes. Serve the soup generously sprinkled with more Parmigiano Reggiano.