Preparation

• In the bowl of a food processor, process the bread crumbs until finely ground. Add the flour, eggs, and Parmigiano-Reggiano cheese and process until a ball is formed, about 1 minute. Transfer to a work surface and knead the mixture with your hands 10 times, or until a cohesive dough forms. Cover with plastic wrap and let rest at room temperature for 30 minutes.
• On the large holes of a box grater, grate the dough into small crumbles.
• Fill a large pot with the chicken stock and bring to a simmer over medium heat. Add the pasta grattugiata and simmer until tender, about 2 minutes. Lightly season the broth with salt and serve right away.