Grattini (Grated Fresh Egg Pasta)

This grated fresh egg pasta is a cinch to make, a joy to cook with, and is simply shaped with a grater — no rolling or special equipment required.

Grattini (Grated Egg Pasta)

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:
30 mins
Total Time:
1 hrs 45 mins
Makes about 12 ounces 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.


  • 1 cup 00 flour (about 4 1/4 ounces)

  • 1/2 cup semolina flour (about 2 3/4 ounces)

  • 1 teaspoon kosher salt

  • 2 large eggs

  • 1 tablespoon extra-virgin olive oil


  1. Whisk together 00 flour, semolina flour, and salt in a large bowl. Make a well in center of flour mixture, and crack eggs into well; add olive oil. Using a fork, gradually whisk eggs and oil into flour mixture until evenly moistened.

  2. Scrape mixture onto a clean work surface. Using your hands, knead until a very shaggy and dry dough starts to form; continue to knead dough, incorporating all flour, until a ball is formed. (If mixture is too dry after kneading for a few minutes, wet hands lightly and continue to knead.) Knead ball until it is uniform in color and a nearly smooth dough is formed (it won’t be completely smooth), about 10 minutes. Wrap dough in plastic wrap; let stand at room temperature at least 15 minutes, or refrigerate dough up to 12 hours.

  3. Using light to medium pressure, grate dough on the largest holes of a box grater onto a large rimmed baking sheet to form irregular pieces of pasta. (Dough will seem like it is crumbling.) Once all dough is grated, spread evenly on baking sheet, and let dry at least 1 hour or up to 8 hours.

To Make Ahead

Dried pasta can be frozen on a baking sheet until firm and then transferred to a freezer-safe container and frozen up to 3 months.

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