Add the eggs to the flour, the parmesan the breadcrumbs, the lemon skin grated and a pinch of nutmeg.
Start working the mixture with your hands in order to combine the ingredients. Leave the dough in the fridge for an hour. Pour into a deep pan our creamy truffle sauce. With a potato ricer start creating noodles (passatelli) and squash them directly over the boiling salty water. Let them coor, without to uching, for few minutes dry the passatelli and pour them into the pan with the truffle sauce. Garnish with plenty of white truffle chopped at the moment.