Broth courses in the Marches are mainly three - passatelli, cappelletti and stracciatella (a soup containing eggs, parmesan cheese, salt, pepper and parsley). Like any other cheese and egg-based soups,whose simplicity belies their greatness, passatelli too is very  nutritious and therefore it used to be recommended to pregnant women since it was believed to foster the production of milk. It did not use to be regarded as a plain dish but rather as a refined first course restricted to the rich or the sick. Also they were traditionally part of the main broth courses at wedding receptions.
Ingredients:
300 g of dry bread crumbs
150 g of freshly grated Parmesan cheese
8 large eggs
organic lemon zest
pinch of freshly grated nutmeg
salt and freshly ground black pepper
meat stock
Preparation:
Mix all ingredients on a wooden surface  or in a bowl and work them up  into a fairly firm dough. Add a little milk if it crumbles. Cover dough with a cloth and let stand in the fridge for about half an hour till the dough has firmed up. Bring the meat stock to a boil, then reduce the heat until it bubbles gently. Next, pass the dough, little by little, through the special kitchen implement similar to a ricer, or else through a meat-grinder without blades  or a potato-masher. Press the dough through, and as it emerges cut it into 10 cm segments. Let the pieces drop into the bubbling stock. When passatelli comes to the surface, it's done. 
Serves 6 people.
It's best paired with white wine.