Passatelli with edamame and shiitake

In a bowl, mix breadcrumbs with Parmigiano Reggiano and a pinch of grated nutmeg.

Separately, beat the eggs with a pinch of salt. Combine the two mixtures to obtain a firm dough; if the dough is too soft, add some breadcrumbs; if it is too hard, soften it with a tablespoon of stock.

Cover the dough with plastic wrap and allow to rest for about 2 hours at room temperature.

Soften the shiitake mushrooms in a half cup of lukewarm water for 15 minutes.

Meanwhile, blanch the edamame beans in boiling water for 3 minutes, drain and sauté them in a frying pan with a drizzle of oil; put them aside.

Bring the stock to a boil, pour in the shiitake mushrooms with their soaking water and boil for 10 minutes.

Shape the passatelli from the dough put aside using a potato ricer with large holes. Cut the passatelli to a length of about 3-4 cm, dropping them on a slightly floured tray.

Drop the passatelli in boiling stock and cook them over low heat until they rise to the surface.

Gently drain and pour them in the frying pan with the Edamame beans.

Flavor with some grated lemon zest and freshly ground black pepper.