Grattini (Grated Fresh Egg Pasta)

Also known as grattoni, this hand-grated egg pasta is made with a combination of semolina and Italian 00 flour, which is made from finely ground wheat flour. The 00 flour lends the pasta a silky, light texture, but if you can’t get it, you can use all-purpose flour and expect a slightly more chewy result.

Grattini was born out of economy; nonnas collected the dough scraps after making their tagliatelle and ravioli, grated it, and presto! The rustic grattini was born. Grattini doesn’t have to be made from scraps, though. In this version from Justin Chapple, the dough comes together in minutes in a bowl, then is grated on a box grater. After a brief rest, it’s ready to be boiled to yield a spaetzle-like tiny pasta, with a bouncy middle and a tender exterior.  This rustic pasta is amazingly versatile. You can usd the fresh Grattini in soup — just add dried pasta during final 5 minutes of the soup’s cook time. (We love it in a veggie-packed Spring Minestrone with Grated Egg Pasta). It adds a satisfying texture and flavor to a cozy Baked Pasta with Sopressata and Honey, and swapping grattini for rice in your next bowl (like in this Soy-Ginger Salmon Pasta Bowl) is a total game-changer. Use medium pressure to grate the pasta. As you grate the pasta and it starts to pile up, use your hands to break it apart and spread it on the baking sheet so it doesn’t stick together. To boil grattini, cook the grated egg pasta in a large saucepan of boiling salted water until just al dente, about five minutes.