Easy Grattini {Italian Grated Egg Pasta for Soup}

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Easy Grattini {Italian Grated Egg Pasta for Soup}

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.

Prep Time10

Cook Time3

Resting Time5

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: grated pasta, grattini, grattoni, pasta

Servings: people

Calories: 119kcal

Author: Vikkie Lee

Equipment

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.

Nutrition