Italian•comfort

Grattoni-grattini pasta for soup

A traditional homemade soup pasta that's easy to make and adds an authentic Italian touch to your homemade broth or soup

Ingredients

Quantities are shown as originally provided.

1
Break the egg into the processor.
2
Add the semolina (keeping 20/30 grams aside), the Parmesan and a pinch of salt.
3
It’s better to start with less semolina flour because the amount of semolina absorbed depends on the size of the egg (small, medium, large).
4
Pulse a few times. If the semolina is still very sticky add a little more and run the mixer again ... it should begin to form coarse pieces.
5
Pulse again adding more flour if necessary but keeping in mind that the more flour you add, the smaller the pieces will be.
6
Once the grattino is the size you want put it and no longer sticky spread it out onto a cloth or in a dish to dry before cooking (at least 1 hour). The grattino will cook in just a few minutes. If you are cooking it in broth once the pieces rise to the surface, they are ready!
7
Once dried, you can store the extra grattino in a glass jar. Keep it in a cool and dry place. The important thing is that the pasta is dry and doesn’t stick together