Passatelli in broth

To prepare the broth, combine beef short ribs, chicken leg, carrot, celery stalk, onion, water, salt, and black peppercorns in a large pot. Bring to a boil, then reduce heat to a gentle simmer and cook for at least 2 hours, skimming any foam that rises to the surface. Add parsley sprigs during the last 30 minutes of simmering. Strain the beef and chicken broth through a fine-mesh sieve and keep it warm.

To prepare the passatelli dough, in a large bowl, combine grated Parmigiano-Reggiano, breadcrumbs, lemon zest, and nutmeg.

Add the Eggs to the dry ingredients and mix thoroughly with a fork or your hands until a firm, cohesive dough forms. If the dough is too sticky, gradually incorporate small amounts of 00 flour until it is manageable but not dry. The dough should be firm enough to be pressed through a ricer.