Passatelli in broth

A regional Romagna recipe, simple Italian tradition and a supper solution: I always have these ingredients at home. I include traditional broth, but admit often using Star boxed meat stock, which I find similar to homemade. Dry breadcrumbs work too.
INGREDIENTS FOR 4 PEOPLE
PASSATELLI
150 g breadcrumbs (I used coppie, traditional Ferrara bread)
150 g grated Parmigiano
3 eggs
Salt
Nutmeg
Grated lemon zest (optional)
If possible, make good meat broth ahead: it is the secret to this dish, although the alternatives above save time.
BROTH
2 litres water
1 carrot
1 celery stalk
1 onion
1 piece beef suitable for boiling
1 chicken leg
Salt
I finely grate the bread; ordinary stale bread is fine.
I put it in a bowl with grated Parmigiano.
I crack the eggs into a bowl and add a little salt, as the Parmigiano is already salty.
I grate in plenty of nutmeg. Many add lemon zest; I do not particularly like it here, so omitted it.
I whisk.
I add the eggs to the grated bread and cheese.
I work first with a fork.
Then knead with my hands.
I work it on the board until smooth and firm.
Initially, I used traditional ingredients and the traditional passatelli tool my mother gave me. Alternatively, use a potato ricer with large holes; below I show a convenient Tescoma tool.
I place the dough ball on the worktop and press the passatelli tool onto it.
I push firmly, sliding forward, and the passatelli emerge.
When 3/4 cm long, I lift the tool and lay the passatelli on a paper-lined tray, repeating until all the dough is used. Alternatively, put the dough in the Tescoma tool, turn the handle, cut and lay on a board.I bring the broth to the boil and slide in the passatelli using the parchment or board.I let it return to the boil. The passatelli float; I turn off the heat, rest a few minutes and serve hot.
A simple, comforting dish, especially on cold winter evenings, and a way to use stale bread that is always at home!This Tescoma tool has 4 discs for other preparations.