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Grated Pasta Soup - {Zuppa Di Pasta Grattata}


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  • 1/2 cup unbleached all-purpose flour plus
  • 2 tablespoons unbleached all-purpose flour
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1 cup toasted fresh bread crumbs
  • Grated zest of 1 medium lemon
  • 1 1/2 teaspoons fresh lemon juice
  • 2 large eggs beaten
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 quarts chicken or beef broth


Servings 8


Step 1

To make the pasta, in a bowl, mix the flour, cheese, and bread crumbs together. In another bowl, mix the remaining ingredients together. Add to the flour mixture and mix well. Gather the dough into a ball; the dough will be quite rough. Wrap the dough in plastic wrap and refrigerate for at least 6 to 7 hours, or overnight, or until firm enough to grate.

Using the large holes of a cheese grater, grate the dough into a clean towel.

In a large pot, bring the broth to a boil. Add the pasta and boil for about 5 minutes, or until the pasta floats to the surface. Serve immediately.

Note: This pasta freezes very well. If you like, double the pasta recipe and freeze half to have on hand for a quick soup. Spread the uncooked pasta out on a floured baking sheet and freeze until hard. Transfer to plastic bags and freeze. Do not defrost before cooking.

This recipe yields 8 to 10 servings.

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