If you fancy a cosy bowl of soup with a homemade twist, this egg grattini pasta (grated pasta dough) is a two-ingredient wonder. It's essentially regular egg pasta, frozen, then easily grated into a simmering broth or soup.
And because it cooks in minutes, it's perfect for when you need quick comfort food on busy days.
Grattini is a traditional Italian grated pasta that's brilliant for soups and broths - especially when the weather turns or you want something simple from scratch.
With just flour and an egg, you'll go from dough to tiny tender pasta pearls in under an hour (most of it hands-off). And no need to worry about making fancy pasta shapes.
I find it perfect, stirring these little pieces of grated egg pasta into my healthy minestrone while the pot simmers for the last few minutes. And what I love it that it's budget-friendly, fast, and incredibly comforting.
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✔️ Why You'll Love This Recipe
- Only 2 ingredients and no special kit beyond a grater
- Freezer-friendly dough you can grate to order
- Ready in minutes - cooks directly in broth or soup
- Comforting homemade pasta texture on a tiny budget
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Plain flour (all-purpose) - 100g gives a small batch (about 2 main servings or 4 smaller servings). UK plain flour works perfectly and keeps the bite tender.
Egg - 1 large free-range egg. Medium also works; if your dough feels dry, wet your fingers and knead a few drops of water in.
Optional Parmesan Cheese - about 2 tablespoons instead of salt for extra flavour, but not essential
📋 Instructions
Step 1 - Make the dough: Add flour and egg to a stand mixer. Knead on speed 2 for 8 minutes until smooth and elastic (or knead by hand 10 minutes until all the flour has disappeared).
Step 2 - Rest & Freeze: Shape into a ball, wrap tightly in clingfilm, and rest at room temperature for 30 minutes so the gluten relaxes.
Then freeze until firm. I take it out of the freezer 30 minutes before grating.
Step 3 - Grate: Grate the frozen dough on the coarse side of a box grater.
I recommend trying to work quickly as the heat of your hands can soften the outer edges of the dough ball.
Step 4 - Cook: Drop the grated pasta into gently simmering broth or soup. Cook 2-3 minutes until tender and floating.
Tip: spread it out to avoid clumps and clusters binding while cooking.
Tip: Keep to a gentle simmer, as too high a boil can break up the tiny pieces and make the broth thick and cloudy.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- 00 flour - for a slightly silkier texture.
- Gluten-free - use a good GF plain flour blend with xanthan gum. Add 1-2 teaspoon water if dry.
- Egg-free - replace the egg with 45-50 ml water plus 1 teaspoon olive oil. The texture will be a bit softer, but still tasty.
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe:
- Herby - knead in finely chopped parsley or chives before resting the dough
- Spinach - defrost a frozen spinach nest/ball and squeeze out the moisture, and blend with the egg for green pasta
- Peppery - add a pinch of black pepper to the dough for a subtle warmth
- Lemon & parmesan - add lemon zest and freshly grated parmesan
- Larger version - use a vegetable peeler to cut off pasta shards
See this egg drop soup recipe version here.
🔪 Equipment
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- Stand mixer with dough hook (or mix on a kitchen worktop)
- Clingfilm or a reusable food bag/plastic wrap
- Box grater (coarse side) or food processor
- Large saucepan with gently simmering broth/soup
❄️ Storage
Storing (uncooked) - keep the dough tightly wrapped in the freezer for up to 1 month and grate from frozen.
Freezing (grated) - flash freeze by spreading a single layer of grated dough on a lined tray, then freeze and transfer to a bag. Cook from frozen in simmering broth.
Reheating (cooked) - best eaten fresh; cooked pieces can soften if held in hot liquid too long. If you have leftovers, reheat gently to avoid overcooking.
💡Pro Tips
- Freeze the dough fully solid before grating for clean, separate pieces.
- Simmer, don't boil - it keeps the pasta tender and your broth clear.
- If pieces clump, dust lightly with flour before cooking and stir immediately after adding.
- Scale easily: use roughly 1 egg per 100g flour.
🍽️ Serving Suggestions
Serve in chicken or vegetable broth with parsley and black pepper or minestrone recipe. Lovely in shredded chicken soup instead of rice, and a squeeze of lemon.
For a non-soup option, cook in salted water, then toss with garlic butter and parmesan.
❓ FAQ
Yes - knead by hand for about 10 minutes until smooth and elastic. The dough should spring back slightly when pressed.
Just 2-3 minutes at a gentle simmer. When the pieces float and taste tender with a little bite, you're done.
Yes. Freeze grated pieces on a tray, then transfer to a bag. Cook straight from frozen.
It's a touch dry. Wet your fingers and knead in a few drops of water until the dough comes together smoothly.
🍽️Pairing
Here's a handful of soup recipes that pair well with grattini:
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📖 Recipe
Easy Grattini {Italian Grated Egg Pasta for Soup}
Equipment
- Cling Film
Ingredients
- 100 g Plain Flour
- 1 large Egg
- 2 tablespoon parmesan grated (optional)
Instructions
- Make the dough: Add flour, egg and parmesan if using to a stand mixer. Knead on speed 2 for 8 minutes until smooth and elastic (or knead by hand 10 minutes until all the flour has disappeared).100 g Plain Flour, 1 large Egg, 2 tablespoon parmesan
- Rest & Freeze: Shape into a ball, wrap tightly in clingfilm, and rest at room temperature for 30 minutes so the gluten relaxes.Then freeze until firm. I take it out of the freezer 30 minutes before grating.
- Grate: Grate the frozen dough on the coarse side of a box grater.I recommend trying to work quickly as the heat of your hands can soften the outer edges of the dough ball.
- Cook: Drop the grated pasta into gently simmering broth or soup. Cook 2-3 minutes until tender and floating.Tip: spread it out to avoid clumps and clusters binding while cooking.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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