Grated Pasta Soup - {Zuppa Di Pasta Grattata} Recipe - Cooking Index
Grated Pasta Soup - {Zuppa Di Pasta Grattata} Recipe - Cooking Index
I remember my mother making a coarse type of pasta that was grated on a cheese grater and then cooked in boiling chicken or beef broth. The pasta had a distinct lemon flavor because of all the grated lemon zest that was mixed into the dough. This is a very old recipe with many variations.
Cuisine: Italian| 1/2 cup | 31g / 1.1oz | Unbleached all-purpose flour - plus |
| 2 tablespoons | 30ml | Unbleached all-purpose flour |
| 3/4 cup | 109g / 3.8oz | Grated Parmigiano-Reggiano cheese |
| 1 cup | 146g / 5.1oz | Toasted fresh bread crumbs |
| Grated zest of 1 medium lemon | ||
| 1 1/2 teaspoons | 7.5ml | Fresh lemon juice |
| 2 teaspoons | 10ml | Eggs - beaten (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Chicken or beef broth |
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.
Source:
Ciao Italia at http://www.ciaoitalia.com
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