Pasta “grattata” in brodo

“Grated” pasta in broth


  • 7 ounces (200 g) type oo or all-purpose flour
  • ounces (50 g) semolina
  • 3 eggs
  • salt
  • 6 cups (1.5 liters) chicken or beef broth
  • 2 ounces (60 g) grated pecorino, preferably pecorino romano


Sift the two flours together onto a wooden board, shape into a mound, and make a well in the center. Break the eggs into the well, add a pinch of salt, and begin to incorporate the egg into the flour with a fork. When the mixture is too stiff to use a fork any longer, begin forming the dough with your hands. Once it comes together in a fairly uniform ball, knead it energetically with your hands until you have a very firm dough. Cover with a dish towel and let rest for about 30 minutes. Then, using the large holes on a cheese grater, grate the dough onto a floured dish towel.

Pour the broth into a pot and bring to a boil. Add the grated pasta and cook over medium heat for 4 to 5 minutes, or until the pasta is al dente. Remove from the heat and serve immediately, with the pecorino on the side.