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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 make by sprinkling beaten eggs over flour and then gathering the mixture up and sifting it though a sieve or colander. I serve these little beads of pasta in a simple sage butter sauce.


1/2 pound (2 sticks) butter, melted

20 fresh sage leaves, torn into pieces

2 cups King Arthur™ Unbleached, All-Purpose Flour

4 large eggs, beaten


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.

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 — 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.

Note: This is also very good with Salsa Arrabbiata.

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


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