For the passatelli in brodo, bring the already pre-cooked soup to a boil. In the meantime, in a bowl, mix well the breadcrumbs, the Parmesan cheese and the spices and stir in the eggs.
Knead everything into a smooth dough. The dough should not be too firm but not too soft either – it should have a smooth consistency.
Form the dough into 4 smaller portions and press each portion through the potato ricer into the boiling soup. The parmesan noodles are ready after a few minutes in the hot soup.