Frascarelli | Central Italian Pasta Recipe

This unusual pasta comes from central Italy and became particularly popular during World War II as a filling meal that required very few ingredients. The pasta itself is formed by rubbing flour and water between your hands into a fine crumble, making it perhaps the easiest fresh pasta to make at home. It is then cooked and served like polenta, topped with a simple tomato sauce or ragù.

Watch the Pasta Grammar Recipe

Frescarelli Recipe

For this recipe, you will need:

• 50 grams of 00 or all-purpose flour per serving
• Salt
• Homemade tomato sauce or ragù
• Grated Parmigiano Reggiano cheese for topping
  

Spread the desired amount of flour on a clean work surface. Wet the palms and fingers of your hands with water and press them down into the flour. Over a clear surface, rub your hands together. Small pieces of “pasta” will drop down in different shapes and sizes, ranging from little balls and flecks to almost dust. Check out the video above to see the technique in action. Repeat to rub all of the flour into pasta.

Especially when making larger quanties, it’s best to spread the finished pasta on a large plate or platter while you work so that it doesn’t clump up while sitting. It’s fine to let the pasta sit for some time, drying out isn’t a problem. Before cooking the pasta, make sure to warm up your tomato sauce or ragù so that it’s ready to serve.

Measure out 4 parts of water (by weight) to the 1 part of flour you used to make the pasta. For example, if you used 100 grams of flour to make the pasta, measure 400 grams of water. Bring the water to a boil in an appropriate sauce pan or pot (not too big, or the water will quickly boil off) and salt it lightly.

Add the pasta into the water and stir it constantly with a whisk until the mixture thickens into a runny porridge—about 2 to 3 minutes. Keep in mind that the pasta will thicken substantially as it cools.

Pour the pasta into rimmed servings plates, top with a generous amount of your preferred sauce and a grating of Parmigiano cheese. Serve immediately.

Buon appetito!