Frascarelli

Frascarelli is a very simple and rustic dish from Umbria, a kind of pasta or coarse semolina made from flour and water. Here’s how to prepare them:

Ingredients

• 250 g of durum wheat flour (or re-milled semolina)
• Water, as needed
• Salt, a pinch

Preparation

1. Pour the flour into a large bowl and add a pinch of salt.
2. Add a bit of water at a time, starting to work the flour with your fingertips until you form a series of irregular lumps, which are the actual frascarelli. Water should be added little by little; there isn’t a precise amount as it depends a lot on the flour’s absorption, the important thing is that the dough does not become too wet.
3. Heat a pot of salted water and when it boils, pour in the frascarelli.
4. Cook for about 2-3 minutes or until they float to the surface.
5. Drain the frascarelli with a skimmer and season them to taste.

Traditionally, frascarelli can be seasoned with a tomato sauce and a sprinkle of grated pecorino cheese, or they can also be served with a simple dressing of oil and garlic, or even in broth like small gnocchetti.

Curiosity

Frascarelli represent a testimony of the peasant farm cooking of Umbria and other regions of central Italy. They were a way to create a type of pasta without the use of eggs and with minimal waste of resources. Over time, they have become a pleasant comfort food that recalls tradition and simplicity.