"Grated" Pasta in Broth: Pasta "Grattata" in Brodo

Name: "Grated" Pasta in Broth: Pasta "Grattata" in Brodo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted flour; 1 tablespoon semolina flour; 3 eggs; 6 cups brown chicken stock, recipe follows; 2 tablespoons grated Pecorino Romano; Salt; 2 tablespoons extra-virgin olive oil; 3 1/2 pounds chicken wings, backs, and bones; 3 carrots, coarsely chopped; 2 onions, coarsely chopped; 4 ribs celery, coarsely chopped; 2 tablespoons tomato paste; 1 tablespoon black peppercorns; 1 bunch parsley stems

Servings: persons

1 cup sifted flour
1 tablespoon semolina flour
3 eggs
6 cups brown chicken stock, recipe follows
2 tablespoons grated Pecorino Romano
Salt
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

1
Combine the 2 flours in the middle of a clean work surface and form a well in the center.
2
Work in the eggs, add a pinch of salt and knead to form a rather tough dough.
3
Let rest for 1 hour.
4
Using the large holes of a box grater, grate the dough over a floured kitchen towel, keeping the pieces separated so that they dont stick together.
5
Bring the chicken stock to a boil and cook the pasta in the broth for 15 minutes.
6
Serve in warmed pasta bowls with Pecorino grated over.
7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
8
Add all the chicken parts and brown all over, stirring to avoid burning.
9
Remove the chicken and reserve.
10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
11
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
13
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
15
Stir the stock to facilitate cooling and set aside.
16
Refrigerate stock in small containers for up to a week or freeze for up to a month.

1624

kcal

Calories

Fat

Carbs

251

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sifted flour, 1 tablespoon semolina flour, 3 eggs, 6 cups brown chicken stock, recipe follows, and more.

Yes, "Grated" Pasta in Broth: Pasta "Grattata" in Brodo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!