Exclusively hand-made with eggs and kitchen scraps such as stale bread, hardened cheese and a pinch of nutmeg, passatelli, or rather passatelli soup, is a tasty dish typical of the ancient Emilia culinary tradition. The ingredients are simple but they require great skill in working the dough to the correct consistency. The azdore, the family matriarchs who represent the true "guides" of the Bolognese households, certainly don't lack these qualities. The kind of bigoli pasta obtained should be cut to about 1.5 inches, then cooked and served in a meat broth.