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Grated Pasta Soup

Zuppa di Pasta Grattata


I remember my mother making a coarse type of pasta that was grated on a cheese grater and then cooked in boiling chicken or beef broth. The pasta had a distinct lemon flavor because of all the grated lemon zest that was mixed into the dough. This is a very old recipe with many variations.


1/2 cup plus 2 tablespoons King Arthur™ Unbleached, All-Purpose Flour

3/4 cup grated Parmigiano-Reggiano cheese

1 cup toasted fresh bread crumbs

Grated zest of 1 medium lemon

1 1/2 teaspoons fresh lemon juice

2 large eggs, beaten

Salt and freshly ground black pepper to taste

4 quarts chicken or beef broth


To make the pasta, in a bowl, mix the flour, cheese, and bread crumbs together. In another bowl, mix the remaining ingredients, except the broth, together. Add to the flour mixture and mix well. Gather the dough into a ball; the dough will be quite rough. Wrap the dough in plastic wrap and refrigerate for at least 6 to 7 hours, or overnight, or until firm enough to grate.

Using the large holes of a cheese grater, grate the dough onto a clean towel.

In a large pot, bring the broth to a boil. Add the pasta and boil for about 5 minutes, or until the pasta floats to the surface. Serve immediately.

Note: This pasta freezes very well. If you like, double the pasta recipe and freeze half to have on hand for a quick soup. Spread the uncooked pasta out on a floured baking sheet and freeze until hard. Transfer to plastic bags and freeze. Do not defrost before cooking.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.


  1. Phyllis's avatar


    Can I use a different type of flour for this pasta?

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