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Pasta Grattugiata

Ed Anderson

Servings: 6

Originally from Lazio, pasta grattugiata is an ancient and rustic preparation. The name literally translates as “grated pasta,” and it is simple to make. The ingredients are inexpensive and, like many rustic Italian dishes, the dish was created by the poor to utilize old or stale bread. It is served in broth to make a very savory and deeply comforting dish.

This recipe is excerpted from Pasta by Hand.


  • 1/4 cup plus 3 Tbs. dried bread crumbs
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup plus 1 Tbs. grated Parmigiano-Reggiano cheese
  • 8 cups chicken stock
  • Kosher salt


  • 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.


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Reviews (1 review)

  • User avater
    HungNWalker | 04/24/2019

    Very tasty Italian dish. I like it.

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