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1
Make the dumplings: Fill a large pot halfway with salted water, and bring it to a boil over high heat.
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2
Reduce the heat to low for a gentle simmer.
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3
Meanwhile, spread the semolina out evenly on a work surface until about 1 inch deep.
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4
(You can also place it in a large, wide bowl.
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5
Using a bowl will reduce the surface area of the semolina, causing you to repeat the sprinkling and sifting steps a few more times.)
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6
Have ready two large plates.
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7
Fill a medium bowl at least halfway with water and place it next to the semolina.
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8
Sink your fingers into the water, then flick them a few inches over the semolina, causing the water to splotch across its surface.
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9
Continue dipping and flicking until the saturated spots are visible and numerous.
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10
The goal is to create a generous amount of spots, not a surface that is soaked through.
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11
Dry your hands and gently swirl your fingers through the semolina until evenly coated clumps of dough form.
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12
Break apart any exceptionally large pieces into a more uniform size.
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13
Gently scoop the dough pieces into the colander and sift over the semolina that remains on the work surface.
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14
Once the excess semolina and smaller bits have been sifted out, turn the dough pieces in the colander onto one of the plates.
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15
Gather up and spread the semolina out again.
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16
Repeat the sprinkling, swirling, and sifting steps until you have created as many dough pieces as you can, distributing them evenly between the two plates.
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17
Cook the dumplings: Bring the water back up to a strong boil over high heat.
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18
Carefully slide one plate of the dough pieces into the water and gently stir to prevent sticking.
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19
Cook until the dumplings become more buoyant and tumble around easily in the simmering water, about 1 minute, then cook for 1 minute longer.
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20
Remove the frascatelli with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking.
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21
Cook the remaining dough pieces and put them in the bowl with another ladle of the cooking liquid.
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22
Reserve 1/2 cup of the cooking liquid.
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23
Make the sauce and finish the dumplings: Melt the butter in a large skillet over medium heat.
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24
Drain the frascatelli and turn them into the butter.
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25
Toss and stir gently to evenly coat the dumplings.
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26
Pour in the reserved cooking water and stir occasionally while the sauce comes to a simmer, about 1 minute.
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27
Remove from the heat, mix in the Romano, sprinkle with salt and pepper, and serve.
