The word grattugiata means grated, and Pellegrino Artusi discusses Pasta Grattugiata in detail, though he calls it Malfattini:
In those areas where egg pasta is made at home daily you won't find a serving girl who isn't a master at things much more difficult than this, which is very simple. This recipe isn't directed at them, but rather at the inhabitants of the provinces in which only thick soups such as minestrone, rice, and store-bought pastas are eaten.
The simplest malfattini are made with flour. For each cup of flour you will need one large egg, lightly beaten; knead the resulting dough with your hands on your work surface till it is firm and elastic. Cut the dough into slices half a finger high and leave them exposed to the air to dry. Mince the dry slices, reducing them into bits half the size of a grain of rice, and sieve them so they're all the same size.
You can also leave the dough whole and grate it directly. Do not, however, imitate those whose malfattini come out the size of chickadees' beaks, because they are hard to digest. Indeed, to make malfattini easier to digest, you can add bread crumbs to the flour, or improve them by the addition of a pinch of grated Parmigiano and a hint of spices (nutmeg, for example)
In terms of shape the picture is eloquent; in terms of size, they're about 1/8 of an inch (3 mm) in the longest direction. Cooking time? 8 minutes or so.
Substitutions: Other pasta bits, for example stelline.
Spring Awakening, a recipe to serve 4:
Drain everything, peel the potatoes, and blend everything. Strain the puree into a pot and dilute it with broth to obtain a creamy soup, then check seasoning. Bring the soup to a boil, add the pasta, and cook it until it's done. Line your bowls with the prettier spinach leaves, ladle the soup over them, and serve.
More About Pasta Shapes
In those areas where egg pasta is made at home daily you won't find a serving girl who isn't a master at things much more difficult than this, which is very simple. This recipe isn't directed at them, but rather at the inhabitants of the provinces in which only thick soups such as minestrone, rice, and store-bought pastas are eaten.
The simplest malfattini are made with flour. For each cup of flour you will need one large egg, lightly beaten; knead the resulting dough with your hands on your work surface till it is firm and elastic. Cut the dough into slices half a finger high and leave them exposed to the air to dry. Mince the dry slices, reducing them into bits half the size of a grain of rice, and sieve them so they're all the same size.
You can also leave the dough whole and grate it directly. Do not, however, imitate those whose malfattini come out the size of chickadees' beaks, because they are hard to digest. Indeed, to make malfattini easier to digest, you can add bread crumbs to the flour, or improve them by the addition of a pinch of grated Parmigiano and a hint of spices (nutmeg, for example)
In terms of shape the picture is eloquent; in terms of size, they're about 1/8 of an inch (3 mm) in the longest direction. Cooking time? 8 minutes or so.
Substitutions: Other pasta bits, for example stelline.
Spring Awakening, a recipe to serve 4:
- 6 ounces (150 g) grattugiata
- 12 ounces (300 g) potatoes
- 6 ounces (150 g)
- 6 ounces (150 g) spinach
- A few leaves basil
- 1 quart broth (bullion will work)
- Salt and pepper
Drain everything, peel the potatoes, and blend everything. Strain the puree into a pot and dilute it with broth to obtain a creamy soup, then check seasoning. Bring the soup to a boil, add the pasta, and cook it until it's done. Line your bowls with the prettier spinach leaves, ladle the soup over them, and serve.
More About Pasta Shapes