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Pasta Grattugiata

A bowl of pasta grattugiata with a metal spoon lifting a scoop out.
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.
Jenn Louis

Prep 15 mins
Cook 10 mins
Total 40 mins
6 servings
262 kcal


  • 1/4 cup plus 3 tablespoons dried bread crumbs
  • 1 cup 00 flour
  • 2 eggs
  • 1/2 cup plus 1 tablespoon grated Parmigiano Reggiano cheese
  • 8 cups homemade chicken stock
  • Kosher salt


  • 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.
  • Dump onto 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 pasta 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.