Where to eat Passatelli in brodo

Method

1. Place the capon, beef shin, charred onion, carrots, celery, leek, parsley stems, bay leaves and peppercorns in a tall stockpot with 4L cold water and 1 tablespoon salt.
2. Bring slowly to a low simmer over 30 minutes. Skim the foam off the top for the first 15 minutes.
3. Simmer at the gentlest blip uncovered for 3 hours. Never let it boil hard.
4. Strain the broth through a fine sieve; discard the solids (reserve the capon meat for use in sandwiches or salads).
5. For the passatelli: in a bowl, combine the grated parmesan, breadcrumbs, eggs, lemon zest, nutmeg, salt and white pepper.
6. Knead by hand 3 minutes until the mixture comes together to a firm, slightly sticky dough. If too dry, add a splash of cold broth; if too wet, add more breadcrumbs.
7. Rest the dough covered in cling film at room temperature for 30 minutes.
8. Bring the strained broth to a gentle simmer.
9. Press the dough through the passatelli press or potato ricer directly over the simmering broth. As the strands emerge (around 5cm long), cut them off into the broth with a knife.
10. Cook 2 minutes from the moment they float; do not overcook or they fall apart.
11. Ladle broth and passatelli into wide shallow bowls. Pass extra grated parmesan at the table.