This pasta grattugiata recipe is essentially grated pasta in broth, a frugal Italian staple made with flour, eggs, bread crumbs, and cheese that’s intensely satiating.
Pasta grattugiata translates quite literally as “grated pasta,” and it’s as ancient as it is easy. As with many rustic Italian dishes, the author explains, the dish was created by the poor to utilize old or stale bread. (Some renditions call for a dusting of freshly grated nutmeg, supposing you had that on hand.) Drowning the resulting grated pasta in a hearty chicken broth made for an intensely satisfying bowl of soup. Actually, it still does.–Renee Schettler Rossi
- Quick Glance
- 15 M
- 40 M
- Serves 4 to 6
- 1/4 cup plus 3 tablespoons (50 grams) dried bread crumbs
- 1 cup (140 grams) 00 flour
- 2 eggs
- 1/2 cup plus 1 tablespoon (50 grams) grated Parmigiano Reggiano cheese
- 8 cups (2 liters) homemade chicken stock
- Kosher salt
- 1. In the bowl of a food processor, process the bread crumbs until finely ground. Add the flour, eggs, and 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.
- 2. On the large holes of a box grater, grate the pasta dough into small crumbles.
- 3. 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.