Place the bread crumbs, 100 g of Parmigiano Reggiano, the flour, the eggs, nutmeg, salt and pepper into a saucepan. Stir all the ingredients into a homogeneous mixture.
Boil the broth. Pass the "passatelli" mixture in the appropriate tool or in the potato masher, and cut the "passatelli" at a length between six and ten centimetres. Let them fall into the broth and cook for approx. 4-5 minutes. Avoid stirring or do it only a few times and with extreme attention in order not to break them.
Serve very hot sprinkled with the remaining Parmigiano Reggiano. For a good broth Meat broth is the basic element for many preparations. To get a good broth you must have quality beef meat cuts. For this reason the best ones are the breast, the small flank, the "pigeon", the top of the breech. For two litres of water you need approx. one kilo of meat. Then you have to add a bone with marrow. During the first boiling phases you have to proceed with the skimming which removes from the broth the albuminous parts of the meat that melt precisely in this phase. Once skimming is done, add an onion, a pair of carrots, celery and two or three red tomatoes. At this point cooking must continue over a very slow heat for a few hours, until the meat is completely cooked. To use the broth, remove the meat and filter the broth to eliminate any floating fragments and if necessary remove the fat from the surface.
150 g of bread crumbs
50 g of flour
150 g of Parmigiano Reggiano cheese
a pinch of nutmeg
1½ litre of broth