Frascarelli, a special type of pasta from Umbria, reminds me of the tiny pasta called pastina that my grandmothers put in soup. This pasta is made by sprinkling beaten eggs over flour and then gathering the mixture up and sifting it through a sieve or colander. Serve these little beads of pasta in a simple sage butter sauce.



  • 2 sticks melted butter
  • 20 fresh sage leaves, torn into pieces
  • 2 cups unbleached all-purpose flour
  • 4 large eggs, beaten


  1. In a skillet, melt the butter over medium-high heat. Add the sage 
leaves, reduce the heat to medium, and swirl the leaves in the butter 
for 2 to 3 minutes. Keep the sauce warm over very low heat, letting 
the sage leaves flavor the butter.
  2. Spread the flour in a thin layer on a large work surface. Using your 
hands, sprinkle the beaten eggs evenly over the flour. Gently gather up 
the "scatters," or beads, that form and put them in a fine sieve or 
strainer. Shake the sieve to remove the excess flour.
  3. What you are left 
with are the frascarelli, little odd-shaped beads. In a large pot of boiling water, cook the pasta for 1 minute. Drain well 
and serve tossed with the warm sauce.
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