Passatelli and Friggione

Method

1. For the frigione: Peel and thinly slice 3-4 onions. Heat a generous amount of olive oil in a pan, add the onions and a pinch of salt. Cook over low heat, stirring occasionally, until the onions are very soft and translucent.
2. Add chopped or crushed peeled tomatoes (about 400 g). Continue cooking on low heat for about 1.5 hours, until the sauce thickens and the onions almost melt. Season with pepper.
3. For the passatelli: In a large bowl, whisk 3 eggs. Add 150 g fine breadcrumbs, 150 g grated Parmigiano-Reggiano, a pinch of salt, black pepper, a grating of nutmeg, and a little grated lemon zest. Mix with a fork.
4. Add a small handful of flour (about 1-2 tbsp) and a knob of butter. Work the mixture with your hands until a firm, slightly sticky dough forms. Wrap in plastic and rest in the fridge for at least 15 minutes.
5. Bring a well-flavored chicken broth to a boil. Pass the dough through a passatelli press or a potato ricer with large holes directly into the boiling broth.
6. As soon as the passatelli float to the surface (about 10-15 seconds), remove them with a slotted spoon and transfer to bowls.
7. Ladle some of the clear hot broth over the passatelli. Top each portion with a generous spoonful of frigione. Finish with a grind of black pepper and serve immediately.