1 cup grated parmesan cheese - fresh or the refidgerated type
1 cup plain breadcrumbs - I used the 4c brand
4 large eggs
pinch of nutmeg
8 cups low sodium chicken broth
fresh chopped parsley - garnish
Mix the cheese and breadcrumbs together in a large bowl.
Then add in the eggs and mix well to form a very wet dough.
Bring the chicken broth to a light simmer(not boiling or it will break up the pasta) in a large pot.
Line 2 cookie sheets with waxed paper.
Form the dough into 3 equal balls and pass each dough ball, seperately, through a potato ricer with the large hole attachment, onto the lined cookie sheets, as in my photo. Or you can just pass the dough through the ricer, placed over the lightly simmering broth. That way it goes directly into the broth.
Cook for about 5 minutes. Garnish with fresh chopped parsley. Serve warm.
Note...please don't use the kind of parmesan cheese that you find in the dry foods isle! In my opinion, it's just too salty and has a strange flavor! Cheese that doesn't need to be refridgerated scares me! I always use the kind that they sell in the deli case, either in a chunk that I grate myself or in a container that is already grated for me.