Sourdough Passatelli in Brodo

Ingredients
Passatelli
100g stale (leftover) sourdough breadcrumbs
100g Parmesan
4 eggs
60g flour
1 lemon, zest

Broth
1 chicken carcass
4 celery sticks
2 carrots
1 onion
1 head of garlic
5 thyme sprigs
5 rosemary sprigs
2 bay leaves
10 peppercorns
1 lemon, juice

To finish
Roasted squash
Spinach
Sun-dried tomatoes
Red chilli, diced
Garlic, diced
Fried mushrooms
Crispy sage leaves
Olive oil
Parmesan

Method

To make the stock, add a roast chicken carcass to a saucepan with all the ingredients apart from the lemon.

Cover with boiling water and simmer for 2-4 hours.

Pass the stock. Season with salt and pepper. Add the lemon juice.

To make the pasta, mix all the ingredients together to make a dough. Knead for a few minutes.

Wrap in cling film and leave to rest for 1 hour.

Push the dough through a ricer straight into boiling salted water. Cook for 2 minutes.

To finish, sauté the garlic and chilli. Add the mushrooms, sun-dried tomatoes, squash and spinach. Add everything to the broth.

Add the cooked pasta, serve and garnish with crispy sage leaves, olive oil and fresh Parmesan.